Journal of Food Quality

Research Article

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

Table 3

The content of selected parameters used to verify the chemical food safety of sample hams.
ParameterProduct
TotalGroup I
Group II
Group III
Total phosphorus [% P2O5]0.55 (0.11)0.41 0.53 0.64 <0.001
Added phosphorus [% P2O5]0.12 (0.13)0.00 0.04 0.26 <0.001
Nitrites [mg/kg]20.7 (19.3)13.3 9.02 33.2 0.006
Nitrates [mg/kg]16.2 (11.1)19.8 (12.6)17.7 (11.5)13.3 (10.2)0.46
Total nitrates and nitrites [mg/kg]36.9 (20.3)33.2 (14.5)26.7 (15.0)46.5 (22.8)0.07
Cd [µg/kg]3.92 (3.20)4.61 (3.15)2.74 (2.68)4.46 (3.56)0.415
Pb [µg/kg]29.9 (31.4)49.4 (33.6)16.2 (19.0)30.5 (34.5)0.132
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 suggested traditional methods of production. Group III: conventional products. Letter symbols were used to mark statistically significant differences.