title: Total and haem iron content lean meat cuts and the contribution to the diet.
abstract: This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100g edible portion on fresh weight basis in raw lean beef (A-age), lamb, pork and chicken average 1.58, 1.64, 0.81 and 0.78, respectively. The haem iron content in beef (A-age), lamb, pork and chicken are 77%, 81%, 88% and 74% respectively of total iron. This has important dietary implications in calculating haem iron fractions of meat as this is higher than the common value used in the Monsen equation.
authors.affiliation: Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa. Electronic address: beulah.pretorius@up.ac.za.
authors.forename: Beulah
authors.initials: B
authors.lastname: Pretorius
authors.affiliation: Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa.
authors.forename: Hettie C
authors.initials: HC
authors.lastname: Schönfeldt
authors.affiliation: Department of Animal and Wildlife Science, Institute of Food Nutrition and Well-being, University of Pretoria, Pretoria, Gauteng, South Africa.
authors.forename: Nicolette
authors.initials: N
authors.lastname: Hall
mesh_terms: D000818:Animals; D004032:Diet; D005247:Feeding Behavior; D006418:Heme / Q000378:metabolism*; D007501:Iron / Q000378:metabolism*; D000090463:Iron Deficiencies; D008460:Meat / Q000032:analysis*
chemical_list: D006418:Heme; D007501:Iron
keywords: Food-based; Haem iron content; Iron intake; Meat; Total iron content