FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Assessment of phosphorus content and quality of meat & processed meat products available in the Polish market


The objective of the paper was to determine the total content of phosphorus and to assess the quality attributes of LD muscle in fatteners and lambs, processed pork products, and processed poultry products available in the Polish market. In the 24 products comprising smoked meats, and medium- and finecomminuted sausages, the following parameters were determined: pH, colour (L*a*b*), content of water, fat, sodium chloride, ash, and total phosphorus expressed as P2O5. Moreover, a sensory appraisal was conducted using a 1 to 5 point rating scale; the appraisal covered: overall appearance, odour, juiciness, tenderness, and flavour. The content of fat determined in the pork meat was significantly higher than in the lamb meat (2.97 and 2.01 %, respectively), as were the content of protein (23.91 and 21.37 %) and of total phosphorus (4.13 and 3.72 g/kg, respectively). In the processed poultry meats, a lower fat content was found compared to the pork pork meats; as for the smoked meats, it was 1.97 and 3.51 %, respectively; as for the medium-comminuted sausages, it was 7.47 and 16.79 %, and as for the fine comminuted sausages: 17.86 and 24.96 %, respectively. Moreover, in the processed poultry meats, a higher content of total P2Ophosphorus was found compared to the processed pork meats, i.e. 4.59 and 3.35 g/kg, respectively. The sensory quality of the processed meats analyzed was quite diversified, particularly regarding the poultry products. The pork products were higher rated, and their scores ranged from 4.2 to 4.7 points. The smoked poultry products were characterized by a worse flavour (3.48 points) as were the fine- comminuted sausages (3.77 points). The processed pork and poultry meats assessed were characterized by a lower content of water, fat, and sodium chloride compared to the level as specified in the Polish norms PN-A-82007 and PN-A-86526, and. from a nutritional point of view, this fact may be considered as an advantageous tendency. The level of P2O5 phosphorus in the processed meats analyzed did not exceed the admissible amount of 5 g/kg (except for the smoked poultry products). Still, this level should be regarded as relatively high, and the more so as it is recommended to apply the amounts of phosphorus expressed as P2Obetween 3.0 and 3.5 g/kg.


meat, pork and poultry products, phosphorus, physical-chemical sensory attributes