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Iron availability from intermediate moisture beef
Author(s) -
OBANU Z. A.,
BIGGIN RUTH J.,
NEALE R. J.,
LEDWARD D. A.,
LAWRIE R. A.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00759.x-i1
Subject(s) - moisture , food science , chemistry , zoology , environmental science , biology , organic chemistry
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.