期刊
JOURNAL OF FOOD SCIENCE
卷 67, 期 5, 页码 1738-1741出版社
WILEY
DOI: 10.1111/j.1365-2621.2002.tb08715.x
关键词
meats; heme iron; non-heme iron; cooking
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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