Effect of pork back fat on the elution of inorganic elements from sausage-like cased samples prepared from wild boar minced lean meat during boiling

In this study the effect of fat on the elution of inorganic elements from a mixture of minced meat and fat during boiling was investigated using sausage-like cased samples made of wild boar minced meat and coarsely dispersed pork back fat. The retention rates of the easily eluted elements, including K, Na, Mg, and P, were less than 0.8, and no correlation was observed between the retention rates and the amount of fat added. Considering that fat suppresses the release of inorganic elements from meat slices and cubes, the effect of fat on the elemental elution depends on the meat tissue structure and distribution state of fat in it. Wild boar meat was characterized by its high Fe content compared with pork, and lean meat was particularly rich in Fe. Regardless of the amount of fat added, Fe and Zn were hardly eluted, and they remained in the sausage-like sample.