Calcium in meat
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Calcium in Meat: Analysis and Insights
Calcium Content in Meat Products
Mechanically Separated Meat (MSM) and Calcium Levels
Mechanically separated meat (MSM) is a by-product of the poultry industry, and its calcium content is an indirect indicator of bone debris. The calcium content in MSM can vary widely, ranging from 62 to 2833 ppm. This variation is due to the presence of calcium-rich poultry by-products such as fat, skin, articular cartilage, and tendons, which have calcium levels ranging from 115 to 34,539 ppm.
Calcium Determination Methods
Determining calcium content in meat products can be challenging due to the poor solubility of calcium phosphate. A method using 1,2-diaminocyclohexane-N,N,N’,N’-tetraacetic acid (CDTA) has been developed, which shows higher affinity for calcium ions. This method, tested on commercial Bologna-type sausages, aligns well with atomic absorption spectroscopy (AAS) and inductively coupled plasma (ICP) reference data, making it suitable for small meat processing plants due to its simplicity and low cost.
Bioavailability of Calcium in Meat
Enriched Meat Products
Calcium bioavailability from enriched meat products has been studied using in vitro gastrointestinal digestion followed by assays with Caco-2 cell cultures. Calcium citrate malate and calcium lactate were used to enrich fresh, cooked, and dry fermented meat products. These enriched products can provide 30-40% of the recommended dietary allowance (RDA) of calcium. The bioavailability of calcium was found to be similar in fresh meat products, bologna sausages, and milk, but significantly lower in dry fermented sausages.
Calcium Retention and Meat Protein
Studies have shown that substituting soy protein for meat protein does not significantly affect calcium retention or bone health indicators in postmenopausal women. Similarly, high meat diets do not lead to hypercalciuria or calcium loss, indicating that common dietary sources of protein like meat do not adversely affect calcium metabolism .
Calcium Enrichment in Meat Products
Sensory and Nutritional Impact
The addition of calcium salts such as calcium lactate, gluconate, and citrate to meat products has been explored to enhance their nutritional value. These salts can be added to cooked meat sausages and dry fermented sausages to provide 20-30% of the RDA for calcium. The presence of these salts slightly affects the sensory properties, mainly increasing hardness at higher concentrations. However, the products remain generally acceptable, making it feasible to produce calcium-enriched meat products .
Health Benefits and Cancer Risk Reduction
Calcium, along with α-tocopherol, has been shown to suppress the promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers. This suggests that adding calcium carbonate to the diet or α-tocopherol to cured meat may reduce colorectal cancer risk associated with processed meat intake.
Conclusion
Calcium content in meat products varies significantly depending on the type of meat and processing methods. Enriching meat products with calcium salts can enhance their nutritional value without significantly compromising sensory properties. Moreover, calcium-enriched meat products can be a viable source of bioavailable calcium in the diet. Additionally, calcium supplementation in meat products may offer protective health benefits, such as reducing the risk of colorectal cancer.
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