Variability of Selected Vitamins and Trace Elements of Different Meat Cuts

The iron, heme iron, zinc, thiamin, riboflavin, and α-tocopherol contents of different meat cuts (muscle tissue) of pork, beef, veal, and chicken, available at the retail level, were analyzed. The highest coefficients of variation were calculated for α-tocopherol (CVs: 35–60%) and the lowest for riboflavin (CVs: 13–20%) and zinc (CVs: 7–18%). The coefficients of variation for veal iron and heme iron contents were relatively high compared to those of the other meat cuts and may be a result of different calf feeding regimes. In conclusion, the coefficients of variation are higher for those nutrients in meat, which are affected by the feed composition, than for those which are mainly genetically determined.