Pork meat and pork products as a source of selenium for consumers – possibilities and dangers Cover Image

Mięso wieprzowe i jego przetwory jako źródło selenu dla konsumentów – możliwości oraz zagrożenia
Pork meat and pork products as a source of selenium for consumers – possibilities and dangers

Author(s): Dominika Guzek, Agnieszka Wierzbicka, Dominika Głąbska
Subject(s): Social Sciences
Published by: Wydawnictwo Uniwersytetu Jagiellońskiego
Keywords: inorganic selenium; meat quality; organic selenium; pigs, pork

Summary/Abstract: The article presents possibilities of adding selenium to pork meat and pork products during meat production, to obtain functional products. Selenium is mineral important for human well-being, responsible for glutathione peroxidase generation, which protects cells from oxidation by peroxides, generated in biochemical processes. Deficiencies of selenium may result in arthritis, circulatory diseases, Keshan disease and nephropathy. Results of research indicate, that organic selenium from various sources, results in higher selenium content in meat, than is observed in the case of inorganic selenium. Moreover, selenium from various sources in most of the research results in similar qualitative features of carcass (mass, percent of meat, fat cover), meat (pH, components of colour measured in the L*a*b* system). It was also concluded that drip loss is negatively correlated with selenium content in diet of animals, that is important, as an excessive drip loss is associated not only with product and economical wastes, but also with lower quality of meat and meat products. Research also indicate, that addition of selenium (especially organic selenium) to meat products, may lead to obtaining functional pork meat and pork meat products, characterized by features not different than in the case of typical market products, but at the same time, by enhanced health-promoting value.

  • Issue Year: 11/2013
  • Issue No: 3
  • Page Range: 239-244
  • Page Count: 6
  • Language: Polish