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

dc.contributor.authorPretorius, Beulah
dc.contributor.authorSchonfeldt, H.C. (Hettie Carina)
dc.contributor.authorHall, Nicolette Gibson
dc.contributor.emailbeulah.pretorius@up.ac.zaen_ZA
dc.date.accessioned2015-11-23T05:11:02Z
dc.date.issued2016-02
dc.description.abstractThis 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.embargo2017-02-28
dc.description.librarianhb2015en_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.urihttp://www.elsevier.com/locate/foodchemen_ZA
dc.identifier.citationPretorius, 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.issn0308-8146 (print)
dc.identifier.issn1873-7072 (online)
dc.identifier.other10.1016/j.foodchem.2015.02.109
dc.identifier.urihttp://hdl.handle.net/2263/50570
dc.language.isoenen_ZA
dc.publisherElsevieren_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.subjectTotal iron contenten_ZA
dc.subjectHaem iron contenten_ZA
dc.subjectMeaten_ZA
dc.subjectFood-baseden_ZA
dc.subjectIron intakeen_ZA
dc.titleTotal and haem iron content lean meat cuts and the contribution to the dieten_ZA
dc.typePostprint Articleen_ZA

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