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Research Article

Mineral Composition of Deer Meat Pate

Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Zhanibek Yessimbekov, Botagoz Kulushtayeva, Oksana Zinina and Marilyne Stuart
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In this study, the mineral composition of a pate made with red deer meat (maral meat), beans and a protein enriching additive was determined. To do so, three formulations of the pate (with different meat, additive and bean ratios) were produced. For each formulation, the content of mineral elements was then determined using inductively coupled plasma mass-spectrometry (ICP-MS). Increased level of minerals, such as K, P, Na, Ca and Mg were obtained in formulations where the additive and the beans were added. The addition of beans significantly increased Ca and P content. The mineral content of the overall better balanced formulation of the maral meat pate was compared to that of other pates.

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  How to cite this article:

Eleonora Okuskhanova, Bahytkul Assenova, Maksim Rebezov, Zhanibek Yessimbekov, Botagoz Kulushtayeva, Oksana Zinina and Marilyne Stuart, 2016. Mineral Composition of Deer Meat Pate. Pakistan Journal of Nutrition, 15: 217-222.

DOI: 10.3923/pjn.2016.217.222


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