Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4" C storage (PcO.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4" C storage (PO.OS). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (PcO.05). The results indicate that while red veal has a more limited shelf-life than white veal, it also has potential nutritional advantages.

The effect of acid incubation of ascorbic acid with each of five iron sources (ferrous sulfate, ferric chloride, ferric orthophosphate, hydrogen and electrolytically reduced iron) on iron solubilization in a wheat flake cereal was evaluated. Incubation produced more soluble iron at pH 2 but not necessarily at the endogenous pH of the cereal nor at pH 6. At pH 2, Fe+* rather than Fe+3 was produced, apparently by a reduction of bound Fe+3 and subsequent release of Fe+*. At pH 6, the soluble iron was mainly in a complexed form. This indicates that acid incubation with ascorbate might facilitate bioavailability of iron if it were incorporated by fortification techniques.

An in vitro sequential pH treatment, simulating the gastrointestinal tract, was used to evaluate effects of Zn fortification, source of Ca and milk type (skim, 1 and 2% fat, homogenized and &homogenized whole1 on Ca. Fe and Zn solubilitv in moderatelv fMFl and highlv fortified (HF)'whole wheat cereals: In both cereis,' sohble Znsi& nificantly increased in response to fortification level. While CaC03-supplemented skim milk promoted mineral solubility in all MF systems, whole milk was most effective in the HF systems. This effect was apparently related to %'milkfat and the homogenization process.

Sodium phytate was added to milk with and without the addition of Fe or Zn and the solubility of the endogenous Ca and added Fe or Zn was not affected. However, when these experiments were repeated with a model system containing CaC12 at the same calcium concentration as milk, the addition of Na phytate caused a significant precipitation of each of these minerals. These results suggest that milk exerts a protective effect on the phytate induced precipitation of these minerals and thus their potential bioavailability.