Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

The present study focuses on two aspects of meat quality: the concentration of trace elements (iron, zinc, copper) and B vitamins (thiamine, riboflavin, niacin) in meats having the highest consumption in Italy and in some meats recently introduced in the markets and on the influence of cooking processes on the retention of these micronutrients. A number of meat cuts were analysed: beef (sirloin, fillet, roast beef, topside, thick flank), veal (fillet), lamb (chop) horse (fillet), ostrich (fillet, sirloin, leg), pork (saddle, loin, chump chop), chicken (breast, leg-lower part, leg-thigh, wing), turkey (breast, leg-lower part, leg-thigh) and rabbit (whole). Results showed differences in both trace elements and B vitamins not only among meats of different species but also among cuts of the same species. Micronutrients content in horse and ostrich meats were in some cases of relevance compared to the most consumed meats. Cooking methods utilized in this study did not require water, which allowed a high retention of trace elements affecting mainly B vitamin concentration.