Bioavailable fluoride in poultry deboned meat and meat products]

Deboned poultry meat (MDOM) consists of meat and fat and may also contain pieces of bones. This type of meat is a raw material used for production of different kinds of sausages. The aim of our investigation was to determine whether MDOM could be the significant source of bioavailable fluorine. Sample of MDOM and poultry meat products were digested in 37 degrees C water bath shaker with pepsin and 0.1 M HCl and then neutralized by adding carbonate and digested with pancreatine. Measurement was performed by ionoselective fluoride electrode. Fluorine determined in prepared samples is potentially ready to be absorbed by organism. Nine kinds of MDOM and eight poultry meat products were investigated. Content of fluorine in MDOM ranged 0.3-2.7 mg/kg of fresh weight but in one sample of turkey meat--7.4 mg/kg, while determined content of fluorine in poultry meat was low--not exceeded 0.2 mg/kg. Sausages prepared from homogenated meat contained fluorine from 0.5 to 0.7 mg/kg. In products prepared from big pieces of meat the content of fluorine was lower. CONCLUSIONS: MDOM is characterized by higher level of bioavailable fluorine than muscle tissue. MDOM in poultry meat products may be a source of higher fluoride content.