Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland
Table 2
Selected parameters used to verify the nutritional value of sample hams.
Parameter
Group of products
Total
Group I
Group II
Group III
Water [%]
68.7 (5.44)
63.4
66.7
73.1
<0.001
Protein [%]
20.7 (4.86)
25.5
22.8
16.6
<0.001
Fat [%]
6.40 (4.88)
8.56 (5.53)
5.71 (5.60)
5.81 (3.68)
0.222
Total ash [%]
3.16 (0.58)
2.44
3.26
3.45
<0.001
Sodium chloride [%]
2.43 (0.40)
2.09
2.50
2.56
0.001
Water/protein ratio
3.53 (0.97)
2.51
3.01
4.47
<0.001
Fe [mg/kg]
5.15 (2.35)
6.16 (2.60)
4.95 (2.49)
4.80 (2.17)
0.504
Zn [mg/kg]
21.6 (6.07)
27.3
22.7
18.0
0.003
Mg [mg/kg]
184 (35.1)
174
207
171
0.045
K [mg/kg]
2936 (612)
2475
3493
2749
0.001
Ca [mg/kg]
133 (55.0)
100
87.3
182
<0.001
Cr [µg/kg]
55.5 (62.3)
55.0 (43.8)
50.6 (72.5)
59.5 (66.6)
0.953
Cu [µg/kg]
1305 (846)
1602 (643)
1451 (1173)
1047 (605)
0.360
Group I: products on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development. Group II: products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production. Group III: conventional products. Letter symbols were used to mark statistically significant differences.
