Publication: Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
Issued Date
1985-01-01
Resource Type
ISSN
17503841
00221147
00221147
Other identifier(s)
2-s2.0-84985275126
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Science. Vol.50, No.2 (1985), 407-409
Suggested Citation
O. JANSUITTIVECHAKUL, A. W. MAHONEY, D. P. CORNFORTH, D. G. HENDRICKS, K. KANGSADALAMPAI Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats. Journal of Food Science. Vol.50, No.2 (1985), 407-409. doi:10.1111/j.1365-2621.1985.tb13413.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/30739
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Title
Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
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Abstract
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. Copyright © 1985, Wiley Blackwell. All rights reserved