Bioaccessibility Assessment of Cu, Fe, K, Mg, P, and Zn in Thermally Treated Lamb Meat

A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, electric oven. Physicochemical parameters the total mass fraction of Cu, Fe, K, Mg, P, Zn determined in by inductively coupled plasma optical emission spectrometry (ICP OES). trueness using certified reference materials, recoveries from 87 to 101%. presented major changes, including highest values internal temperature, loss inorganic elements after cooking, lowest moisture analyte fractions. An vitro gastrointestinal simulation performed, method validated an addition recovery test, which varied 115%. ranged between 28-56, 4-19, 68-76, 41-54, 48-57, 1-21% for Zn, respectively. methods promoted changes samples, thus affecting nutrients. Based on recommended dietary intake (RDI) calculation, can be considered a good source.