The aim of the study was to determine the contents of nitrates (III) and (V), the originally added and total phosphorus as well as levels of calcium, magnesium, iron and zinc in selected Polish cured poultry and pork products. Also, the degree to which such products satisfy recommended dietary requirements for the above minerals in adults was assessed. The nitrates (III) and (V) and polyphosphate levels in the meat products tested were found to vary although they never exceeded the limits imposed by relevant regulations. The mean combined content of nitrates (III+V) in the cured meat products was 23.3 mgNaNO2/kg, i.e. 19% ofthe maximum allowable dose which is 125 mg/kg product. It should be emphasised that the mean maximum levels of nitrates (III), nitrites (V) and nitrates (III+V) were much higher in pork products than in poultry products. The mean content of polyphosphates added to the meat products was 124.6 mg P2O5/100 g product, i.e. 25% of the maximum allowable dose which is 500 mg/100 g product. Cured pork products demonstrated higher maximum levels of added phosphates than cured poultry products. No polyphosphates which are not allowed were found in the meat products which were investigated. The levels of minerals per 100 g of product were as follows: total phosphorus (natural and added) - 226.1 mg, calcium - 9.1 mg, magnesium - 17.5 mg, iron - 0.8 mg and zinc - 1.4 mg. Consumption of 100 g of the meat products investigated provided 28% of daily dietary requirements (RDA) for phosphorus, 1% for calcium, 10% for zinc, 5% for magnesium and iron. The highest levels of zinc and iron were found in pork products. Our study demonstrated that in meat products the P:Ca ratio was 25:1; P.Mg - 13:1.
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