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Pork meat increases iron absorption from a 5-day fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content.
Bach Kristensen M, Hels O, Morberg C, Marving J, Bügel S, Tetens I. Bach Kristensen M, et al. Br J Nutr. 2005 Jul;94(1):78-83. doi: 10.1079/bjn20051417. Br J Nutr. 2005. PMID: 16115336 Clinical Trial.
Meat increases absorption of non-haem iron in single-meal studies. The aim of the present study was to investigate, over a 5 d period, the potential increasing effect of consumption of pork meat in a whole diet on the fractional absorption …
Meat increases absorption of non-haem iron in single-meal studies. The aim of the present study was to investigate, ove …
Developing a heme iron database for meats according to meat type, cooking method and doneness level.
Cross AJ, Harnly JM, Ferrucci LM, Risch A, Mayne ST, Sinha R. Cross AJ, et al. Food Nutr Sci. 2012 Jul 1;3(7):905-913. doi: 10.4236/fns.2012.37120. Food Nutr Sci. 2012. PMID: 23459329 Free PMC article.
Heme iron was measured using atomic absorption spectrometry and inductively coupled plasma-atomic emission spectrometry. RESULTS: Steak and hamburgers contained the highest levels of heme iron, pork and chicken thigh meat had sligh …
Heme iron was measured using atomic absorption spectrometry and inductively coupled plasma-atomic emission spectrometry …
Effect of cysteine on iron absorption in man.
Martínez-Torres C, Romano E, Layrisse M. Martínez-Torres C, et al. Am J Clin Nutr. 1981 Mar;34(3):322-7. doi: 10.1093/ajcn/34.3.322. Am J Clin Nutr. 1981. PMID: 7211733
A slight but significant enhancement of heme iron absorption was observed when a large dose of cysteine was administered during the ingestion of hemoglobin. This amino acid mimics the enhancing effect from proteins present in animal foods such as beef, lamb, …
A slight but significant enhancement of heme iron absorption was observed when a large dose of cysteine was administere …
Utilization of iron from an animal-based iron source is greater than that of ferrous sulfate in pregnant and nonpregnant women.
Young MF, Griffin I, Pressman E, McIntyre AW, Cooper E, McNanley T, Harris ZL, Westerman M, O'Brien KO. Young MF, et al. J Nutr. 2010 Dec;140(12):2162-6. doi: 10.3945/jn.110.127209. Epub 2010 Oct 27. J Nutr. 2010. PMID: 20980658 Free PMC article.
Heme iron absorption during pregnancy and the role of hepcidin in regulating dietary heme iron absorption remains largely unexplored. ...In contrast, heme iron utilization was not influenced by maternal iron status. I …
Heme iron absorption during pregnancy and the role of hepcidin in regulating dietary heme iron absorpt …
Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate.
Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Shang X, et al. J Sci Food Agric. 2020 Feb;100(3):1022-1029. doi: 10.1002/jsfa.10105. Epub 2019 Nov 26. J Sci Food Agric. 2020. PMID: 31646643
BACKGROUND: Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg(-1) of d-sodium erythorbate is added to the pork meat. ...At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified …
BACKGROUND: Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg(-1) of d-sodium erythorbate is added to the …
Bioavailability to anemic rats of iron from fresh, cooked or nitrosylated hemoglobin and myoglobin.
Park YW, Mahoney AW, Cornforth DP, Collinge SK, Hendricks DG. Park YW, et al. J Nutr. 1983 Mar;113(3):680-7. doi: 10.1093/jn/113.3.680. J Nutr. 1983. PMID: 6827383
Bioavailabilities of heme iron prepared from lyophilized, fresh, cooked, nitrosylated hemoglobin and purified myoglobin in semipurified diets were investigated in two experiments. ...Cooking did not affect the availability of the heme iron, whereas was …
Bioavailabilities of heme iron prepared from lyophilized, fresh, cooked, nitrosylated hemoglobin and purified myoglobin in sem …
Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland.
Leonhardt M, Kreuzer M, Wenk C. Leonhardt M, et al. Nahrung. 1997 Oct;41(5):289-92. doi: 10.1002/food.19970410508. Nahrung. 1997. PMID: 9399256
Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoul …
Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulde …
Novel Carvacrol@activated Carbon Nanohybrid for Innovative Poly(lactide Acid)/Triethyl Citrate Based Sustainable Active Packaging Films.
Karabagias VK, Giannakas AE, Leontiou AA, Karydis-Messinis A, Moschovas D, Andritsos ND, Avgeropoulos A, Zafeiropoulos NE, Proestos C, Salmas CE. Karabagias VK, et al. Polymers (Basel). 2025 Feb 24;17(5):605. doi: 10.3390/polym17050605. Polymers (Basel). 2025. PMID: 40076098 Free PMC article.
This film extended the shelf life of fresh minced pork by four days, according to total viable count measurements, and decreased its lipid oxidation rate. Finally, this novel film preserved the nutritional value of porkby maintaining a higher heme iron conten …
This film extended the shelf life of fresh minced pork by four days, according to total viable count measurements, and decreased its …
Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content.
Shang X, Yan X, Li Q, Liu Z, Teng A. Shang X, et al. Food Sci Anim Resour. 2020 Nov;40(6):969-979. doi: 10.5851/kosfa.2020.e67. Epub 2020 Nov 1. Food Sci Anim Resour. 2020. PMID: 33305281 Free PMC article.
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron …
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiob …
Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams.
Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Xu B. Wu Y, et al. Food Res Int. 2023 Dec;174(Pt 1):113500. doi: 10.1016/j.foodres.2023.113500. Epub 2023 Sep 23. Food Res Int. 2023. PMID: 37986415
The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain a pink colour even when the packaging is bulged. ...Subsequently, these cultures were introduced into a fermented sausage model to assess t …
The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain …