Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage

International Journal of Food Science and Technology

Volumn 38, Issue 7, 2003, Pages 827-837

  Purchas, R W ^a   Simcock, D C ^a   Knight, T W ^b   Wilkinson, B H P ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b AGRESEARCH GRASSLANDS   (New Zealand)

Author keywords

Cooking temperature; Drip loss; Haem iron; Iron losses; Myoglobin; Soluble iron

Indexed keywords

MYOGLOBIN;

FOOD PROCESSING; FOOD STORAGE; FREEZING; IRON; MUSCLE; PROTEINS; TEMPERATURE; THAWING;

MEATS;

OVIS ARIES;

EID: 0141652806     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00732.x     Document Type: Article

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