EVALUATION OF METHODS USED IN MEAT IRON ANALYSIS AND IRON CONTENT OF RAW AND COOKED MEATS

The accuracy, specificity, and precision of several methods normally used to analyze iron in meats were assessed. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. Total iron was determined by using Ferrozine to detect the iron in wet ash digests. The wet-ashing technique was a novel procedure in which nitric acid was used to digest most of the solids and peroxymonosulfuric acid was used to complete the oxidation. Nonheme iran was determined by using Ferrozine to detect the iron in HCl-trichloroacetic acid extracts. Heme iron content was based on heme extracted into acidified acetone. Total iron values of the meats were consistent with those previously reported, but the percent of total iron present as heme in in many meats was much greater than commonly assumed. This has important dietary implications since heme iron is the more bioavailable form of iron for humans.