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

Beulah Pretorius; Hettie C Schönfeldt; Nicolette Hall

doi:10.1016/j.foodchem.2015.02.109

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

Food Chem. 2016 Feb 15:193:97-101. doi: 10.1016/j.foodchem.2015.02.109. Epub 2015 Mar 5.

Authors

Beulah Pretorius¹, Hettie C Schönfeldt², Nicolette Hall²

Affiliations

¹ Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa. Electronic address: beulah.pretorius@up.ac.za.
² Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa.

PMID: 26433293
DOI: 10.1016/j.foodchem.2015.02.109

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/100g 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.

Keywords: Food-based; Haem iron content; Iron intake; Meat; Total iron content.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Diet
Feeding Behavior
Heme / metabolism*
Iron / metabolism*
Iron Deficiencies*
Meat / analysis*

Substances

Heme
Iron