Review article

The effect of added selenium to poultry meat quality

Ivan Pušić ; Ministarstvo zaštite okoliša, prostornog uređenja i graditeljstva, , Zagreb, Republike Austrije 20
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu, tehnologiju i sigurnost hrane, Zagreb, Heinzelova 55

Abstract

Meat quality is assessed based on several objective, mostly external characteristics. So, along with quantitative indicators of market and nutritional value of meat, those characteristics which directly affect the evaluation of its quality, primarily sensorial and technological and processing characteristics are also significant. One of the accepted preserving approaches of the listed meat characteristics is the addition of antioxidants, like selenium or vitamin E directly to forage or during technological processing. Many researches confirm the hypothesis that the usage of organic selenium leads to the increase in total selenium in poultry meat with a simultaneous increase in sensory, nutritional and processing characteristics of meat in terms of preserving health safety during storage in different temperature and weather regimes. Poultry meat has shown itself to be an important source of selenium in human nutrition, especially in geographical areas where the soil is poor in it. The area of the Republic of Croatia is also such, whereas in some areas fertilization of agricultural areas with preparations containing selenium is performed.

Keywords

selenium; poultry meat quality

Hrčak ID:

80801

URI

https://hrcak.srce.hr/80801

Publication date:

9.12.2011.

Article data in other languages: croatian

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