ASSESSMENT OF MINERAL COMPOSITION AND SAFETY INDICATORS OF NUTRITION MEAT
Keywords:
macroelements, trace elements, biological value, alternative meat raw material, chopped meat semi-finished products, functional food productsAbstract
The paper presents the results of a study on the mineral composition of nutria (Myocastor coypus) meat, considered a promising raw material for producing meat products with enhanced biological value. The relevance of the study lies in the need to expand the raw material base of the meat industry and to identify alternative raw materials rich in bioavailable mineral elements.
The study was conducted using nutria muscle tissue samples and physicochemical analytical methods. Mineral composition was determined after sample preparation by atomic absorption spectrometry. Concentrations of major macroelements and selected trace elements were determined, and safety indicators were assessed by measuring toxic elements and radionuclides in accordance with current regulatory requirements.
The results showed that nutria meat contains physiologically significant amounts of mineral elements. Potassium was the predominant macroelement, whereas zinc and iron were the major trace elements. Other elements were present in lower concentrations but play important roles in enzymatic and regulatory processes. The findings confirm the feasibility of using nutria meat as a raw material for producing meat products with enhanced nutritional value.
Safety assessment confirmed compliance of the analyzed samples with established regulatory limits. No excessive levels of toxic elements or radionuclides were detected, indicating favorable environmental conditions for animal rearing and the absence of significant anthropogenic contamination that would affect meat quality. The results obtained support the use of nutria meat in meat-product technologies and its application in developing new meat products, including functional foods. They also provide a scientific basis for further development of nutria-based meat products with improved nutritional quality and consumer value.
Received 23.06.2026, accepted 21.08.2026, published 22.09.2026
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