DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0151

VLIV TEPELNÉ ÚPRAVY NA OBSAH MINERÁLNÍCH LÁTEK VE VEPŘOVÉM MASE

THE EFFECT OF HEAT TREATMENT ON THE CONTENT OF MINERALS IN POR

Kateřina Kadlecová1, Alžbeta Jarošová1, Jan Slováček1, Andrea Ridošková2
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika
2 Ústav chemie a biochemie, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika


The method of heat treatment of pork significantly affects the content of minerals. The aim of the study was to evaluate the effect of different heat treatment methods (boiling, roasting, grilling, and sous-vide) on the mineral content of pork, especially iron and zinc. The results showed that heat treatment leads to an increase in mineral concentration due to a reduction in the water content of the meat. The highest iron (7.2 mg·kg⁻¹) and zinc (27 mg·kg⁻¹) contents were recorded in roasted meat, while boiling results in partial leaching of minerals into the water. Grilling and sous-vide lead to the preservation of iron and zinc concentrations due to minimal losses to water. The study confirms that the method of heat treatment significantly affects the mineral composition of pork.

Keywords: meat, iron, zinc, human nutrition

pages: 151-155, online: 2026



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