ArticleJournal of advanced veterinary and animal research2024
Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat.
Article in Journal of advanced veterinary and animal research, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effect of organic collagen peptide-chelated zinc on skin quality of meat ducks during 22∼42 days of old.Poultry science · 2026Article
- Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
Funding
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Abstract
Objective: The study aimed to assess the feasibility of incorporating food-grade zinc sulfate (ZnSO Materials and Methods: A total of 20 broiler breasts were treated with different concentrations of elemental zinc (Zn) of food-grade ZnSO₄ for making meatballs. The study included a control group without added Zn (T0: 0 mg/kg) and treatment groups with Zn concentrations of 10 mg/kg (T1), 20 mg/kg (T2), 30 mg/kg (T3), and 40 mg/kg (T4). Post-cooking, the meatball samples underwent preservation at -20°C for proximate composition, quality parameters, storage quality, texture, and sensory analysis. Results: Though the moisture content of meatballs did not differ significantly ( Conclusion: The addition of 40 mg/kg of elemental Zn from ZnSO
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