The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat

Food Chemistry

Volumn 73, Issue 4, 2001, Pages 433-439

  Kristensen, Lars ^a   Purslow, Peter P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Bioavailabillity; Calcium; Heat treatment; Heme iron; Lipid oxidation; Meat; Myoglobin; NaCl; Non heme iron; Processing; Salt; Warmed over flavour

Indexed keywords

CALCIUM ION; DIVALENT CATION; HEME; IRON; MONOVALENT CATION; SODIUM CHLORIDE; SODIUM ION;

ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; COOKING; FOOD PROCESSING; HEAT TREATMENT; MEAT; NONHUMAN; SWINE; TEMPERATURE;

EID: 0035036511     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00319-8     Document Type: Article

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