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Heating and the distribution of total and heme iron between meat and broth


Journal of Food Science 53(1): 43-45
Heating and the distribution of total and heme iron between meat and broth
The effect of heat on movement of total and heme iron from meat to broth was investigated. Total iron by a wet ash method was nearly identical to the sum of heme iron plus nonheme iron. The total amount of nonheme iron increased with cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (n = 0.93). Leaching of heme pigments into the broth was greatest at 60.degree.C. Boiling (97.degree.C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97.degree.C) meat than in meat heated 1 hr at 60.degree.C (81.6%), 77.degree. (78.2%) or autoclaved (77.5%).

Accession: 001607161

DOI: 10.1111/j.1365-2621.1988.tb10174.x

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