Iron availability from intermediate moisture beef
- 1 December 1976
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (6) , 583-588
- https://doi.org/10.1111/j.1365-2621.1976.tb00759.x-i1
Abstract
Summary: The availability of the iron present in intermediate moisture beef before and during storage at 38°C was evaluated in both normal and anaemic rats. Irrespective of the marked chemical changes that occur in the nature of the haemoproteins during storage the availability, in all samples, was as good as that in freshly cooked beef.Keywords
This publication has 9 references indexed in Scilit:
- The protein of intermediate moisture meat stored at tropical temperature IV. Nutritional qualityInternational Journal of Food Science & Technology, 1976
- The proteins of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science & Technology, 1976
- On the nature and reactivity of the haematin complexes present in intermediate moisture beefInternational Journal of Food Science & Technology, 1975
- NUTRITIONAL VALUE OF MEATPublished by Elsevier ,1975
- On the nature of the haematin‐protein bonding in cooked meatInternational Journal of Food Science & Technology, 1974
- Efficiency of Converting Food Iron into Hemoglobin by the Anemic RatAnnals of Nutrition and Metabolism, 1974
- Iron Status of Anemic Rats Fed Iron-Fortified Cereal-Milk DietsAnnals of Nutrition and Metabolism, 1972
- ON THE NATURE OF COOKED MEAT HEMOPROTEINJournal of Food Science, 1971
- Standardization of hemoglobinometry II. The hemiglobincyanide methodClinica Chimica Acta; International Journal of Clinical Chemistry, 1961