Heating and the Distribution of Total and Heme Iron between Meat and Broth

Authors

M. S. Buchowski
A. W. Mahoney
C. E. Carpenter
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

53

Issue

1

Publication Date

1988

First Page

43

Last Page

45

Abstract

cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (r = 0.93). Leaching of heme pigments into the broth was greatest at 60°C. Boiling (97°C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97°C) meat than in meat heated 1 hr at 60°C (81.6%), 77°C (78.2%) or autoclaved (77.5%).

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.

Recommended Citation

Buchowski, M.S., Mahoney, A.W., Carpenter, C.E., and Cornforth, D.P. 1988. Cooking and the distribution of total and heme iron between meat and broth. J. Food Sci. 53:43.