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

, : Heating and the distribution of total and heme iron between meat and broth. Journal of Food Science 53(1): 43-45

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 Boiling ( rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled ( meat than in meat heated 1 hr at (81.6%), (78.2%) or autoclaved (77.5%).

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Accession: 001607161

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

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