Heme iron content in selected ready-to-serve beef products

Selected ready-to-eat meat foods, e.g., beef burger, frankfurter, beef steak, and roast beef, from fast-food restaurants and groceries were analyzed for total iron, heme iron, and nonheme iron contents. The different meat products contained similar amounts of total iron. The heme iron contents (read...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-06, Vol.39 (6), p.1091-1093
Main Authors: Kalpalathika, P. V. Mrudula, Clark, Eli M, Mahoney, Arthur W
Format: Article
Language:English
Subjects:
ALIMENT PREPARE
ALIMENTOS PREPARADOS
Biological and medical sciences
CARNE DE RES
FER
Food industries
Fundamental and applied biological sciences. Psychology
HEMOGLOBINA
HEMOGLOBINE
HIERRO
Meat and meat product industries
OLIGOELEMENT
OLIGOELEMENTOS
PRODUCTOS DE LA CARNE
PRODUIT CARNE
VALEUR NUTRITIVE
VALOR NUTRITIVO
VIANDE BOVINE
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Summary:Selected ready-to-eat meat foods, e.g., beef burger, frankfurter, beef steak, and roast beef, from fast-food restaurants and groceries were analyzed for total iron, heme iron, and nonheme iron contents. The different meat products contained similar amounts of total iron. The heme iron contents (ready-to-serve basis) ranged from 16.0 to 26.9, microgram/g for beef burger, from 6.2 to 14.6, microgram/g for frankfurter, from 13.4 to 36.3, microgram/g for beefsteak, and from 11.3 to 23.7; microgram /g for roastbeef. Percentage heme iron ranged from 50.2 to 63.8% for these meat foods. Total iron, heme iron, percentage heme iron, and nonheme iron varied significantly (p 0.01) among meat foods, sources, and replications
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00006a017