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