title: A note on the reduction in the iron content of meat in relation to iron deficiency.
abstract: The blood haemoglobin concentration, serum iron levels and muscle iron content of cattle, pigs, lambs and chickens were determined at the time of slaughter. There was a marked reduction in the iron content of pork, beef and chicken when compared with the figures quoted by McCance & widdowson (1960). The possible relationship between a reduction in the iron content of meat and the aetiology of iron deficiency is discussed.
authors: Pye Research Centre, Walnut Tree Manor, Haughley Green, Suffolk, 1P14 3RS, Great Britain.
authors: S A
authors: SA
authors: Jenkins