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

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Authors

Pretorius, Beulah
Schonfeldt, H.C. (Hettie Carina)
Hall, Nicolette Gibson

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier

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.

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Keywords

Total iron content, Haem iron content, Meat, Food-based, Iron intake

Sustainable Development Goals

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.