Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.

This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments.

The veterinary programs at the Romanian University of Agricultural Sciences and Veterinary Medicine.

Romania has a long tradition in the field of veterinary medicine, interest in which can be traced back to the early nineteenth century. There are four main veterinary educational centers in Romania, one for each province: the Faculty of Veterinary Medicine in Bucharest in the south; the Faculty of Veterinary Medicine in Cluj-Napoca in the northwest; the Faculty of Veterinary Medicine in Iasi in the northeast; and the Faculty of Veterinary Medicine Timisoara in the south west. The authors of this article are faculty members representing each of these schools.