Table 2.
Results obtained for trace elements in pork meat products from Italy compared with reported literature values
| Meat products | Origin | Hg | Cd | Pb | Cr | Cu | Zn | References |
|---|---|---|---|---|---|---|---|---|
| Baked ham | Italy |
ND–0.03 0.01 |
ND–0.05 0.01 |
0.18–0.28 0.22 |
0.07–0.22 0.15 |
0.85–1.32 1.08 |
5.75–7.55 6.02 |
This study |
| Spain | – | BDL |
0.01–0.02 0.02 |
0.08–0.13 0.10 |
0.53–0.76 0.60 |
– | Marin et al. [52] | |
| Spain | 0.011 | 0.000 | 0.026 | – | – | – | Martorell et al. [53] | |
| Spaina | < 0.100 | < 0.025 | 0.044 | – | – | – | Martí-Cid et al. [54] | |
| Romania | – |
0.09–0.16 0.13 |
0.35–0.86 0.65 |
– |
0.65–0.92 0.73 |
24.6–62.1 33.5 |
Hoha et al. [1] | |
| Slovak Republic |
0.005–0.007 0.006 |
– | – | – | – | – | Lukáčová et al. [55] | |
| Iran | – | – |
0.20–0.50 0.32 |
– |
1.20–2.00 1.48 |
1.13–5.77 3.18 |
Sobhanardakani [56] | |
| Raw ham | Italy |
ND–0.05 0.01 |
ND–0.04 0.01 |
0.16–0.55 0.30 |
0.13–0.25 0.19 |
0.96–1.33 1.11 |
4.22–7.36 5.71 |
This study |
| Spain | 0.009 | 0.006 | 0.172 | – | – | – | Martorell et al. [53] | |
| Mortadella | Italy |
ND–0.05 0.02 |
ND–0.05 0.02 |
0.25–0.52 0.34 |
0.15–0.27 0.20 |
0.89–1.35 1.13 |
4.56–8.16 6.03 |
This study |
| Cured sausage | Italy |
ND–0.05 0.01 |
ND–0.05 0.03 |
0.17–0.59 0.34 |
0.15–0.31 0.23 |
0.87–1.25 1.11 |
4.58–9.05 6.16 |
This study |
| Spain | – |
0.01–0.01 0.01 |
0.04–0.07 0.06 |
0.08–0.36 0.13 |
1.00–1.31 1.13 |
– | Marin et al. [52] | |
| Spain | 0.005 | 0.006 | 0.08 | – | – | – | Martorell et al. [53] | |
| Turkey | – | BDL | 0.10 | BDL | 0.18 | 13.0 | Daşbaşi et al. [57] | |
| Turkey | – | 0.008 | 0.13 | 0.09 | 0.09 | 0.60 | Demirezen and Uruc [58] | |
| Romania | – |
0.08–0.19 0.16 |
0.72–0.97 0.82 |
– |
0.71–0.96 0.84 |
23.1–45.7 38.4 |
Hoha et al. [1] | |
| Iran | – | – |
0.15–0.70 0.35 |
– |
1.13–3.00 1.88 |
2.23–6.71 4.61 |
Sobhanardakani [56] | |
| Würstel | Italy |
ND–0.05 0.02 |
ND–0.06 0.03 |
0.21–0.68 0.38 |
0.13–0.32 0.22 |
1.05–1.31 1.21 |
4.93–9.23 6.05 |
This study |
| Hot dog of beef | Iran | – | 0.002–0.01 | 0.04–0.09 | – | – | – | Abedi et al. [59] |
| Hot dog | Bangladesh | – | 0.01 | 1.01 | 3.05 | 110.90 | 65.55 | Chowdhury et al. [60] |
| Salami | Italy |
ND–0.05 0.01 |
ND–0.06 0.02 |
0.16–0.49 0.29 |
0.11–0.29 0.20 |
0.85–1.35 1.13 |
5.01–10.18 7.32 |
This study |
| Spaina | < 0.100 | < 0.025 | 0.044 | – | – | – | Martí-Cid et al. [54] | |
| Spain | 0.013 | 0.015 | 0.046 | – | – | – | Martorell et al. [53] | |
| Turkey | – | BDL | 0.11 | BDL | 0.21 | 12.7 | Daşbaşi et al. [57] | |
| Turkey | – | 0.008 | 0.13 | 0.09 | 0.08 | 0.45 | Demirezen and Uruc [58] | |
| Slovak Republic |
0.005–0.009 0.007 |
– | – | – | – | – | Lukáčová et al. [55] | |
| Romania | – |
0.09–0.24 0.21 |
0.72–1.06 0.96 |
– |
1.12–1.55 1.32 |
26.8–55.9 32.19 |
Hoha et al. [1] | |
| Meat and meat products | Spain | – | – | – | 0.87 | 0.95 | 43.30 | Perelló et al. [61] |
| Spaina | < 0.100 | 0.006 | 0.043 | – | – | – | Martí-Cid et al. [54] | |
| Spain | 0.009 | 0.005 | 0.065 | – | – | – | Martorell et al. [53] | |
| Sweden | – | 0.002 | 0.004 | 0.019 | 0.74 | 22.50 | Becker et al. [62] | |
| India | – | 0.004–0.009 | – | 0.21–0.27 | – | – | Dubey et al. [63] |
ang/kg