Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats

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 O.OYO.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.

Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

“…The boiling process used in the current study affected mineral content the most. However, according to Jansuittivechakul et al (1985), normal cooking does not appreciably affect the quantity or availability of minerals in meat. The nutritional implications of the availability of minerals in cooked meat are difficult to evaluate because variable amounts of minerals do leach into broth (Zenoble and Bowers, 1977) The magnitude of mineral loss is thus dependent on the cooking medium and utilization of the drip (Gerber et al, 2009).…”

Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts

“…Various retention values for minerals are reported in the literature, but many studies agree that leaching of minerals during cooking is mainly responsible for losses and therefore factors that could influence drip loss, such as size and shape of the cut, thermal gradients, cooking time combined with the cooking method, may influence retention of different minerals. However, Jansuittivechakul et al 26 noted that the bioavailability of minerals, as opposed to vitamins, is not influenced by cooking. Lombardi-Boccia et al 27 stated that cooking methods that did not require water, such as broiling and roasting, probably allowed higher retention of trace elements.…”