Retention of heme iron in beef cooked using different methods
Johansson, G.K. | Daun, Ch. | Johansson, M.A.E. (Swedish Meats R&D, Kaevlinge (Sweden))
Beef M. longissimus dorsi was cooked using four methods: sous vide, roasting in an oven, frying in a pan in slices and mincing and frying like hamburgers. The retention of heme iron was high in all the cooking methods, although significant losses were found in all the methods, except pan frying in slices. Sous vide cooking gave the lowest retention (75 %), roasting in an oven and pan frying minced meat gave higher retention (83 and 87 %, respectively), while pan frying slices gave the highest retention (95 %). The results indicate that the heating time-temperature course is a key factor in the loss of heme iron.
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