Total and haem iron content lean meat cuts and the contribution to the diet
| dc.contributor.author | Pretorius, Beulah | |
| dc.contributor.author | Schonfeldt, H.C. (Hettie Carina) | |
| dc.contributor.author | Hall, Nicolette Gibson | |
| dc.contributor.email | beulah.pretorius@up.ac.za | en_ZA |
| dc.date.accessioned | 2015-11-23T05:11:02Z | |
| dc.date.issued | 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 | http://www.elsevier.com/locate/foodchem | 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.identifier.uri | http://hdl.handle.net/2263/50570 | |
| 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 |