التفاصيل البيبلوغرافية
| العنوان: |
Total and haem iron content lean meat cuts and the contribution to the diet. |
| المؤلفون: |
Pretorius, Beulah1 beulah.pretorius@up.ac.za, Schönfeldt, Hettie C.1, Hall, Nicolette1 |
| المصدر: |
Food Chemistry. Feb2016, Vol. 193, p97-101. 5p. |
| مصطلحات موضوعية: |
*MEAT cuts, *HEME, *IRON content of food, *DIETARY supplements, *FOOD science |
| مستخلص: |
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. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |
