In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification.

LOMBARDI-BOCCIA, GINEVRA; CARNOVALE, EMILIA

The effect of meal composition, cooking, drying and fortification on in vitro iron availability from meals (50% meat, 50% vegetables) and meat was studied. Fortification was carried out with electrolytic iron powder. Unfortified samples were also studied. In fortified meals, iron availability (8.5% in raw sample) was not affected by cooking and drying processes. However, cooking and drying reduced chemical availability of iron in unfortified meals. Similar results were obtained with meat: upon cooking its iron availability showed a reduction of 26% and 4%, in unfortified and fortified samples, respectively. Therefore, fortification reduced losses due to processing. Presence of vegetables (50%) reduced dialyzable iron by 35%.

MEAT; IRON content of food; ELECTROLYTIC iron; VEGETABLES; COOKING

Journal of Food Science (Wiley-Blackwell), 1989, Vol 54, Issue 6, p1441

0022-1147

Academic Journal

10.1111/j.1365-2621.1989.tb05130.x