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Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United States
Author(s) -
Holben D.H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11423.x
Subject(s) - selenium , food science , chemistry , zoology , biology , organic chemistry
The selenium (Se) content (AOAC fluorometric method) of: 1) raw and cooked venison, squirrel, and beef from a low selenium region of the United States and 2) nonregion‐raised beef was assessed and compared by region, species, and gender. For both raw and cooked meats, the Se content of venison was not different from region‐raised beef (p > .05), and their contents were generally less than squirrel, which was less than nonregion‐raised beef (p < .05). Gender and age did not influence Se content of the meats. Field‐dressed weight did not affect Se content of deer, and antler size did not impact Se content of meat from male deer.