Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the potential impacts of toxic heavy metal contamination on meat quality attributes within permitted maximum residual levels. Therefore, the objective of this study was to determine the influence of the intentional contamination of toxic heavy metals on the oxidative deterioration in ground pork models during aerobic display storage. Four types of toxic heavy metal salts (As(2)O(3), CdCl(2), K(2)Cr(2)O(7), and Pb(NO(3))(2)) were mixed with ground pork at two different levels (maximum residue limit and its half level), PVC-wrapped, and displayed in a 4 °C showcase equipped with continuous fluorescent natural white light (1400 l×, color temperature = 6500 K). The contamination of toxic heavy metals significantly decreased the redness of ground pork, and rapidly increased the hue angle. The contamination of Cd and Cr equivalent to maximum residue levels (0.05 and 1.0 mg/kg, respectively) could increase the formation of peroxides, 2-thiobarbituric acid reactive substances, and carbonyls, along with an immediate decrease in total reducing activity. However, there was no difference in protein thiol content between treatments (p > 0.05). These results indicate that contamination of certain toxic heavy metals, particularly Cd and Cr, would accelerate discoloration, lipid oxidation, and carbonyl formation of ground pork during aerobic storage.