Cadmium and lead retention in fresh and rotten red meat

The metal sorption capacity in fresh and rotten red meat was evaluated for Cd2+ and Pb2+ ions at pH 6 and the process involved in the studied metal retention was discussed. For the experimental set, an eight channels multi-port selection valve was employed to mechanise the sample preparation. The cadmium and lead concentrations were determined by ICP-OES. A high retention (> 80%, m/m) of Cd2+ and Pb2+ ions, in fresh and rotten bovine muscle was found, indicating the potential contamination risks related to the consumption of meat submitted to inappropriate conditions of abattoir, handling, storage and commercialisation. Seventy per cent of the cadmium was released with the immersion of meat in acetic acid at 1% (v/v), revealing that cookery practices may act on contaminant sorptive processes in meat structure.