METHOD FOR THE DECONTAMINATION OF MEAT CONTAINING LEAD AND/OR CADMIUM IN QUANTITIES ABOVE THE STANDARDS

摘要

The method can be applied in the manufacture of salami and delicatessen made of meat containing lead and/or cadmium in quantities above the standards, produced from animals living in areas where there is well-developed metallurgical or ore-mining industries. It reduces the quantity of heavy metals by about 53 to 85% and improves certain process characteristics of the meat such as reduced pH and hydrophilic properties, improved elasticity and normal colouring. By the method, the meat cut in pieces is soaked in 3% solution of ascorbic acid or acetic acid or 5 to 20% broth starter microbial yeast of streptococcus with sugar additive. The meat stays in the decontamination solution at 15°C for about 48 hours.