Meat products contribute to the fat and salt burden of German consumers, however, they represent also a valuable source of protein, iron, selenium and further micronutrients. An assortment of ten representative meat products – from 15 processors - was to be compared with lean (muscle) pork. The meat products differed significantly in their content of water, fat, protein and salt, resulting in respective changes to the content of Ca, K, Mg, P, Cu, Mn, Se and Zn. Meat and meat products were confirmed as relevant source of Se (medians 64–156 µg/kg) and Fe (5–86 mg/kg). The maxima represent liver and blood sausage, the minima Jagdwurst and smoked belly. Ten processors used non-iodized salt resulting in low-iodine meat products - median 32 µg/kg and not far from pork (4 µg iodine/kg). Iodized salt (15–25 µg/g iodine) was used by five processors, that transformed meat products into iodine sources (medians 347–671 µg/kg). The high-significant regression between the iodine and NaCl concentrations for all meat products with iodized salt allows to calculate the food-iodine content from the salt dosage. As regards Fe, Se and iodine, the food tables for pork and meat products should be updated, including for cases where iodized salt is used.

肉类产品增加了德国消费者的脂肪和盐分负担，但它们也是蛋白质、铁、硒和其他微量营养素的宝贵来源。将来自 15 家加工商的十种代表性肉类产品与瘦（肌肉）猪肉进行比较。肉制品的水分、脂肪、蛋白质和盐分含量存在显着差异，导致Ca、K、Mg、P、Cu、Mn、Se、Zn含量发生相应变化。肉类和肉制品被确认为硒（中位数 64–156 微克/千克）和铁（5–86 毫克/千克）的相关来源。最大值代表肝脏和血肠，最小值代表 Jagdwurst 和熏肚。十家加工商使用无碘盐生产低碘肉制品——中位数为 32 微克/千克，与猪肉相近（4 微克碘/千克）。五家加工商使用了碘盐（15–25 µg/g 碘），将肉类产品转化为碘源（中位数 347–671 微克/千克）。所有含碘盐的肉制品的碘和 NaCl 浓度之间的高度显着回归允许从盐剂量计算食物碘含量。关于铁、硒和碘，应更新猪肉和肉制品的食物表，包括使用碘盐的情况。