This study was conducted to compare the essential and toxic element content of seven veal cuts: shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL). Eighty-four meat samples were determined by ICP-MS. Overall, essential trace elements (Co, Cu, Fe, Mn and Zn), except Se, varied significantly between the different meat cuts. By contrast, there were no significant variations for the minor trace elements (Cr, Mo and Ni) or the toxic elements (As, Cd and Pb). Chemometric analysis of the data identified four clusters: (1) the main trace elements, except (2) Se, which was closely related to (3) the toxic elements, and finally (4) the minor trace elements. TL and ER cuts constituted two separated groups; most of the SC and KK samples were associated, and IR and BR samples overlapped. TL and SC contained the highest amounts of trace elements, whereas ER and KK the lowest.

进行这项研究的目的是比较七个小牛肉切块的必需和有毒元素含量：肩块（SC），内圆（IR），圆眼（ER），下圆（BR），圆后跟（HR），指关节（KK）和里脊肉（TL）。通过ICP-MS测定了84个肉样品。总体而言，不同的肉块之间除硒以外的必需微量元素（Co，Cu，Fe，Mn和Zn）差异很大。相比之下，微量元素（Cr，Mo和Ni）或有毒元素（As，Cd和Pb）没有显着变化。数据的化学计量分析确定了四个簇：（1）除（2）与（3）有毒元素密切相关的Se外的主要痕量元素，最后（4）微量元素。TL和ER切割分为两个独立的组；大部分SC和KK样本都是相关的，IR和BR样品重叠。TL和SC包含的痕量元素含量最高，而ER和KK的含量最低。