Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.
Hasballah, A. (2019). Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.. EKB Journal Management System, 48(3), 131-143. doi: 10.21608/joese.2019.158399
Amany Faried Hasballah. "Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.". EKB Journal Management System, 48, 3, 2019, 131-143. doi: 10.21608/joese.2019.158399
Hasballah, A. (2019). 'Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.', EKB Journal Management System, 48(3), pp. 131-143. doi: 10.21608/joese.2019.158399
Hasballah, A. Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.. EKB Journal Management System, 2019; 48(3): 131-143. doi: 10.21608/joese.2019.158399

Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.

Journal of Environmental Sciences. Mansoura University
Article 4, Volume 48, Issue 3, September 2019, Page 131-143  XML PDF (582.81 K)
Document Type: Original Article
DOI: 10.21608/joese.2019.158399
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Author
Amany Faried Hasballah
Environmental Sciences Department, Faculty of Sciences, Damietta University, Damietta, Egypt
Abstract
The concentrations of some heavy metals, (Fe, Zn, Cu, Pb ,Cd and Co) in Cows
meat, and some chicken organs collected from five regions of Damietta governorate (ElZarka, Faraskour, Kafr El-Batiekh, Damietta City and New Damietta city) in Egypt
country were assessed using Flame Atomic Absorption Spectrophotometry (A.A.S). Also
the study aimed to evaluate the effect of heat on the heavy metals concentrations. The
obtained results declared that the concentrations of heavy metals in cows meat samples
from different regions showed a variation followed the order Zn> Fe> Cu> Pb> Cd> Co.
The same observation was found in concentrations of heavy metals in chicken gizzard
samples, Zn> Fe> Cu> Pb> Cd> Co. While, in the chicken livers the concentrations of
heavy metals followed the sequence of Fe > Zn> Cu > Pb> Cd > Co. According to
maximum allowable levels the concentrations of Zn, Cu and Cd in chicken gizzard and
livers below the allowable levels, while the concentrations of Fe and Pb above the safe
limits. Also according to allowable levels of (FAO, 1983), Cd concentration in cows meat
within safe limit of 0.1 µg/g, while Pb concentration above allowable level of 0.1 µg/g. Cu
concentration in cows meat above maximum allowable level of 5 µg/g according to (EC,
2005) also the mean concentrations of Cu and Fe in all the meat samples were higher
than the regulatory limit for (FAO/WHO, 2000), 0.1 and 0.3 µg/g, respectively.
Through the results, boiling method had a highly efficiency in reduction of some heavy
metals concentrations more than grilling method.

Keywords
Heavy Metals; Chicken; Cows Meat; Heat; Cooking Effects
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