Total and haem iron content lean meat cuts and the contribution to the diet

Show simple item record Pretorius, Beulah Schonfeldt, H.C. (Hettie Carina) Hall, Nicolette Gibson 2015-11-23T05:11:02Z 2016-02
dc.description.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. en_ZA
dc.description.embargo 2017-02-28
dc.description.librarian hb2015 en_ZA
dc.description.sponsorship © National Research Foundation of South Africa (UID: 83896) and Red meat Research and Development South Africa (RMRD SA). en_ZA
dc.description.uri en_ZA
dc.identifier.citation Pretorius, B, Schonfeldt, HC & Hall, N 2016, 'Total and haem iron content lean meat cuts and the contribution to the diet', Food Chemistry, vol. 193, pp. 97-101. en_ZA
dc.identifier.issn 0308-8146 (print)
dc.identifier.issn 1873-7072 (online)
dc.identifier.other 10.1016/j.foodchem.2015.02.109
dc.language.iso en en_ZA
dc.publisher Elsevier en_ZA
dc.rights © 2015 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 193, pp. 97-101, 2016. doi : 10.1016/j.foodchem.2015.02.109. en_ZA
dc.subject Total iron content en_ZA
dc.subject Haem iron content en_ZA
dc.subject Meat en_ZA
dc.subject Food-based en_ZA
dc.subject Iron intake en_ZA
dc.title Total and haem iron content lean meat cuts and the contribution to the diet en_ZA
dc.type Postprint Article en_ZA

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