Monitoring the quality of pork and beef in Albania related to clenbuterol residues

• Pages: 6-10

6

Vol. 9 No.1

May, 2023

Balkan Journal of Interdisciplinary Research

IIPCCL Publishing, Graz-Austria

ISSN 2410-759X

Acces online at www.iipccl.org

Monitoring the quality of pork and beef in Albania related to clenbuterol

residues

Afërdita Shtëmbari

Department of Industrial Chemistry, Faculty of Natural Sciences,

University of Tirana, Albania

Abstract

In recent decades, population growth, but also increased meat consumption, have increased

the need for more meat, especially lean meat. This has led animal breeders, for animals used to

produce meat, to nd alternatives to increase the animals ‘lean muscle mass and reduce body

fat, as well as to require a smaller amount of food, bring a much larger prot. One of the ways

is by using Clenbuterol. But clenbuterol residues in meat cause health problems in humans,

so its presence should be analysed if it is within the allowed limits by Codex Alimentarius.

The study was undertaken to evaluate the quality of meat in Albania for the parameter of

clenbuterol residues in pork and beef samples, through measurements by ELISA method.

A total of 18 samples: 10 pork samples and 8 beef samples were subjected to determination

of clenbuterol residues and moisture content. After analysis, it turned out that there were

samples that exceeded the maximum limits of Clenbuterol from both beef and pork, but the

highest percentage of Clenbuterol residues was observed in pork. In pork the concentration of

clenbuterol ranged from 0.17 to 2.47 ppb, and in beef from 0.12 to 1.69 ppb.

According to the high results obtained in this study and to ensure consumer safety, it is

necessary to continue monitoring and take measures to reduce clenbuterol residues in

Albanian meat.

Keywords: clenbuterol residues, pork, beef, muscle mass.

Introduction

Consuming a healthy diet throughout the life-course helps to prevent malnutrition

in all its forms as well as a range of noncommunicable diseases. One of practical tips

for maintaining a healthy diet recommended by the WHO is to reduce fat, and one of

the ways is to eat lean meat, or remove visible fat from meat (WHO, 2020). Consum-

ers have become increasingly concerned about food-borne risks and personal health.

Therefore, consumer demand for safe and healthful foods has been increasing. The

fat content and the possibly negative eect of red meat on consumers’ cholesterol

levels have become one of their major health concerns (Wezemael, et. al., 2010). These

factors have increased the demand for lean meat. Lean meat is a good source of pro-

tein, omega-3 fay acids, vitamin B12, niacin, zinc, and iron, with a lower fat content

and therefore a lower calorie content (Li, et. al., 2005).

To maintain the well-being of animals and to improve the rate of weight gain and feed

eciency, as well as prot of the agribusiness, producers treat these animals with

veterinary medicinal products (VMPs). These VMPs including antibiotics, hormones,

and hormone-like anabolics are used for growth promotion, increasing weight-gain/

meat yield and disease control in livestock production and such treatments can result