DETERMINACIÓN DE HIERRO, ZINC Y COBRE EN CARNE DE BOVINO IRON, ZINC AND COPPER CONTENT OF COW MEAT

Iron, zinc and copper content of 33 bovine meat cuts (in accordance with Chilean standards) were measured from two cow specimens. We obtained triplicate samples of each basic cut of meat as well from the principal organs. The samples underwent acid digestion and were read using AAS. The average quantities of Fe and Zn in the corresponding cuts from each canal of the two specimens did not exhibit significant differences and were significantly correlated (r=0.91, p<0.001 and r=0.68; p<0.001, respectively). The values obtained for copper from the two samples were not significantly correlated. The Fe, Zn and Cu content (mg/100 g) of the 33 cuts analyzed ranged from 1.02-3.42 mg Fe; 2.14-5.32 mg Zn; 0.06-0.19. Fe, Zn, and Cu concentrations in organs were respectively (mg/100 g): heart 3,23; 1,46 and 0,25; lung 5,70; 1,64 and 0,13; brain 0,94; 0,98 and 1,02; liver 6,04; 3,89 and 5,85; spleen 31,15; 2,61 and 0,09; and kidney 3,02; 1,53 and 0,28. We conclude that cow meat does not exhibit large fluctuations in iron content in contrast with zinc, which differs in content depending on the cut. Copper content in bovine meat is minimal. As for the organs, there are evident differences in mineral content which are related to their functions.