Iron Bioavailability of Hand‐deboned and Mechanically Deboned Beef

Farmer, Bonnie; Mahoney, Arthur W.; Hendricks, Deloy G.; Gillett, T. A.

doi:10.1111/j.1365-2621.1977.tb08443.x

Cited by 21 publications

(6 citation statements)

References 8 publications

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“…Neither the ratio of meat to hemoglobin iron nor cooking consistently affected liver iron concentration (Table 6). The liver iron values reported here are consistent with values of others in this laboratory (Cardon et al, 19890;Farmer et al, 1977;Park et al, 1983a, b).…”

Section: Animalssupporting

confidence: 93%

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats

Jansuittivechakul

Mahoney

Cornforth

et al. 1986

Journal of Food Science

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The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeS04 or hemoglobin to obtain ratios of iron from meat to iron from FeS04 or hemoglobin of lOO:O, 75:25, 50:50, 25:75, and 0:lOO. One-half of each mixture (except meat:FeS04 mixture 0: 100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/ hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailahility of total dietary iron.

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Section: Animalssupporting

confidence: 93%

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats

Jansuittivechakul

Mahoney

Cornforth

et al. 1986

Journal of Food Science

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“…They used an in vivo rat gut segment technique and measured 59-iron uptake over a 2-hr period which may be inadequate for complete digestion of the meat protein compared with our IO-day rat feeding experiment. The regeneration efficiencies of 30.5 to 37.0% (Table 3) are similar to the 35% calculated from the data of Pye and McLeod (1946) but are lower than previously reported from this laboratory (Farmer et al, 1977;Mahoney et al, 1979). Cooking improved slightly the bioavailability of hemoglobin iron (Table 3) even though its heme iron content was decreased (Table 2).…”

Section: Resultssupporting

confidence: 84%

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

Jansuittivechakul

Mahoney

Cornforth

et al. 1985

Journal of Food Science

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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.

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“…. As a comparison, mechanically deboned beef in experiment 2 contained 55 ppm iron Farmer et al (1977). found the iron content of mechanically deboned shank beef to be 93.1 ppm and suggested that the increased iron values for mechanically deboned meat might be attributed to the incorporation of bone marrow into the final product during the deboning process or toiron accumulated in the mechanically deboned meat from the equipment during the deboning process.…”

mentioning

confidence: 90%

Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

Cardon

Anthony

Hendricks

et al. 1980

The Journal of Nutrition

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Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. Lyophilized, uncooked turkey meat and beef meat were allowed to oxidize at room temperature. In experiment 1, rats were made anemic and fed diets containing uncooked lyophilized turkey meat which had been exposed to air for 0, 48, 96, 144, 216 or 264 hours. In experiment 2, anemic rats were fed diets composed of basal, basal + iron, basal + iron + formaldehyde, 100% fresh beef, 75% fresh-25% oxidized beef, 50% fresh-50% oxidized beef, 25% fresh-75% oxidized beef, 100% oxidized beef and 100% fresh beef + formaldehyde. The diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. The length of oxidation time of the turkey meat did not significantly affect the growth of the rats or the bioavailability of the meat iron. Rats fed severely oxidized beef diets had decreased body weight, enlarged livers and depressed hematinic responses. Formaldehyde did not significantly affect iron utilization in rats fed basal diets, but depressed liver iron storage in rats fed fresh beef.

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Iron Bioavailability of Hand‐deboned and Mechanically Deboned Beef

Cited by 21 publications

References 8 publications

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats

Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats

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

Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

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