Determination of Iron, Copper, Zinc and Manganese in Sausage, Poultry-Rabbit Meat, Viscera and Red Meats Consumed by the Population in The Canary Islands, Spain

The aim of this work was to determine the levels of Fe, Cu, Zn, and Mn in samples of sausage, bird poultry-rabbit meat, viscera and red meats, collected in the Canary Islands (Spain). Fe, Cu, Zn, and Mn were analysed by Inductively Coupled Plasma Optical Emission Spectrophotometry (ICP-OES). Mean levels of Fe, Cu, Zn, and Mn in meat samples were as follows: 12.53 mg/Kg, 1.13 mg/Kg, 20.54 mg/Kg, and 0.56 mg/Kg, respectively for sausage, 6.09 mg/Kg, 0.53 mg/Kg, 13.23 mg/Kg, and 0.23 mg/Kg, respectively for bird poultry-rabbit meat, 43.61 mg/Kg, 49.81 mg/Kg, 36.35 mg/Kg, and 2.12 mg/Kg, respectively for viscera, and 12.93 mg/Kg, 0.87 mg/Kg, 33.15 mg/Kg and 0.11 mg/ Kg, respectively for red meats. The contribution percentage of the analysed metals to Dietary Reference Intakes (DRI) and statistical analysis of the Fe, Cu, Zn, and Mn contents were carried out.