Abstract:
This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork
meat samples. Total iron, expressed as mg/100 g edible portion on fresh weight basis in raw lean beef
(A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content
in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has
important dietary implications in calculating haem iron fractions of meat as this is higher than the common
value used in the Monsen equation.
