According to the European Food Safety Authority (EFSA), calcium (Ca) content is one of the major control parameters for mechanically separated meat (MSM), as this element isan indicator of residual bone in the product. In the current study, the levels of Ca, magne‑ sium (Mg), potassium (K), iron (Fe), copper (Cu) and zinc (Zn) in MSM from differentcountries (Serbia, Croatia, Bosnia and Herzegovina, France, North Macedonia, Sweden,Denmark and Germany) were determined. Samples were gathered from different meatprocessing facilities in Serbia. The levels of the six elements were determined by induc‑ tively coupled plasma mass spectrometry (ICP‑MS). The distribution of the elements inMSMs was examined by applying principal component analysis (PCA). The quality of theMSMs in relation to the Ca content was compared in line both with the Serbian and EUlegislation. Furthermore, control of Ca in MSM as well as control of conditions during theprocess of machine separation meat from bones tissues or from poultry carcasses is neces‑ sary to avoid the intake of bones particles in MSM and consequently in meat products. eng 2024-12 OSNO - Opšta sistematizacija naučnih oblasti, Veterinarska medicina OSNO - Opšta sistematizacija naučnih oblasti, Veterinarska medicina Mechanically separated meat, Deboned poultry meat, Elements, EFSA opinion, Serbian meat, industry Meat technology volume: 65 number: 1 info:eu-repo/semantics/article https://unilib.phaidrabg.rs/o:6600 doi:10.18485/meattech.2024.65.1.1 Institute of Meat Hygiene and Technology Determination of macro- and microelements in mechanically separated meats from different countries of origin and used in the Serbian meat industry Đinović-Stojanović, Jasna Branković-Lazić, Ivana Petrović, Zoran Stefanović, Srdjan Borjan, Nikola Begić, Munevera Janković, Saša application/pdf 2653468 bytes http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode