FLUORIDE CONTENT OF MECHANICALLY DEBONED BEEF AND PORK FROM COMMERCIAL SOURCES IN DIFFERENT GEOGRAPHICAL AREAS

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Abstract
Mechanically deboned meat (MDM) from flat bones of mature cows and bulls from three regions of the country and pork MDM from two regions were evaluated. The samples were collected from regions where high levels of fluoride occurring in the water and vegetation have been reported. Higher magnesium, iron and fluoride contents were found in beef MDM from the West and Midwest regions when compared to the Southern region. Higher iron and fluoride contents were found in beef MDM compared to pork MDM. MDM had a higher iron content than regular muscle, which was attributable to increased amounts of iron in bone marrow. Iron was suggested as a method for determination of red bone marrow percentage in MDM.