Iron distribution in heated beef and chicken muscles
1993
Han, D. | McMillin, K.W. | Godber, J.S. | Bidner, T.D. | Younathan, M.T. | Marshall, D.L. | Hart, L.T.
Distribution of iron in six fractions (water-soluble, water-insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles heated to 55, 70, 85, and 100 degrees C was determined. Iron content decreased in water-soluble fractions and increased in water-insoluble fractions as temperature increased from 27 degrees C to 100 degrees C. Heme iron decreased more from 55 degrees C to 85 degrees C than from 27 degrees C to 55 degrees C or 85 degrees C to 100 degrees C. The increase in diffusate iron appeared to be less than the decrease in heme iron at each heating temperature. As temperature increased from 27 degrees C to 100 degrees C, hematin iron content increased and extractable ferritin iron content decreased. These findings may help explain rapid development of oxidative rancidity in cooked meat.
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