Heating and the Distribution of Total and Heme Iron between Meat and Broth
Journal of Food Science
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%).
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.