Resumo

GONCALVES, Édira Castello Branco de Andrade; TEODORO, Anderson Junger  e  TAKASE, Iracema. Copper in meat and thermal meat extracts. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.2, pp. 298-302. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612007000200015.

Chemical specification is defined as determining the concentration of different forms of physicist-chemistry individuals of an element, which together consist of the total concentration, and whereby the element in the absorbed process can be evaluated. Beef and chicken are of great importance in food, and therefore the aim of this work was to evaluate copper in different extracts obtained from applying sequential extraction of meat, thermally processed and frozen for 30 days. Copper was determined by using an atomic absorption spectroscopy. The data was dealt with statistically by using the Grubs and t Student test. Copper was found in most of the studied samples and at least two different chemical species. The predominant fractions found were represented by the ionic fraction, which weakens the metal with organic composites and promotes the dissolution of silicates and minerals. It was observed that the thermal and freezing process diminishes the total contents and influences the chemical species of the metal. Studies to identify these chemicals of copper can be be favourable when evaluating the biodisponability.

Palavras-chave : copper; thermal processing; meat; sequential extraction.