Total Heme and Non‐heme Iron in Raw and Cooked Meats

Journal of Food Science - Tập 67 Số 5 - Trang 1738-1741 - 2002
Ginevra Lombardi‐Boccia1, B. Martı́nez2, Altero Aguzzi1
1Authors Lombardi-Boccia and Aguzzi are with Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, ViaArdeatina 546, 00178 Rome, Italy.
2Author Martinez Dominguez is with Dept. Bromatología y Tecnología de los Alimentos, Univ. de Córdoba-Córdoba, Spain. Direct inquiries to author Lombardi-Boccia ([email protected]).

Tóm tắt

ABSTRACT: This study provides data on the total heme and non‐heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan‐cooked meat, where the losses ranged from 1 to 24%.

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Thông tin xuất bản

Journal of Food Science

Tập 67 Số 5

1738-1741

Thông tin tác giả