Title

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

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

53

Issue

1

Publication Date

1988

First Page

43

Last Page

45

DOI

10.1111/j.1365-2621.1988.tb10174.x

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.