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Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
Author(s) -
JANSUITTIVECHAKUL O.,
MAHONEY A.W.,
CORNFORTH D.P.,
HENDRICKS D.G.,
KANGSADALAMPAI K.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13413.x
Subject(s) - bioavailability , hemoglobin , ferrous , food science , chemistry , sulfate , raw material , raw meat , white meat , ferrous sulphate , biochemistry , biology , bioinformatics , organic chemistry , inorganic chemistry
Efficiency of converting dietary iron from meat, bovine hemoglobin (HB) and ferrous sulfate into hemoglobin was investigated in anemic rats. Raw or autoclaved HB, and raw, autoclaved, boiled, or baked beef round, and ferrous sulfate were mixed into diets to give 36 mg Fe/kg diet. Heat treatments increased the efficiency of converting both HB and meat iron into hemoglobin by the anemic rats. Efficiencies of conversion were 23, 30, 33, 37, 37, 36 or 60 (LSD 0.05/0.01 = 4/6), respectively, for raw HB, autoclaved HB, raw meat, autoclaved meat, boiled meat, baked meat or ferrous sulfate. An in vitro measurement of iron availability in meat correlated poorly with bioavailability determined in rats. Cooking did not significantly affect the bioavailability of meat iron.