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Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats
Author(s) -
JANSUITTIVECHAKUL O.,
MAHONEY A. W.,
CORNFORTH D. P.,
HENDRICKS D. G.,
SISSON D. V.
Publication year - 1986
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.1365-2621.1986.tb11105.x
Subject(s) - hemoglobin , bioavailability , ferrous , food science , chemistry , sulfate , iron sulfate , biochemistry , biology , organic chemistry , bioinformatics
The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO 4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO 4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One‐half of each mixture (except meat:FeSO 4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.