Effect of sex, muscle, and processing temperature on heme iron content in lamb meat
Journal Title: Animal Science Papers and Reports - Year 2016, Vol 34, Issue 3
Abstract
The objectives of this study were to assess the effect of sex and a muscle type on heme iron content in meat of Uhruska lambs, and to determine the effect of different processing temperatures (60, 70, 80, and 90°C) on colour attributes, cooking loss and heme iron concentration. Mutton and lamb, just like beef and veal is abundant in iron while iron deficiency is one of the most common causes of nutritional diseases worldwide. The lamb’s sex did not significantly influence heme iron content in skeletal muscle with average heme iron level of 14.3μg/g. Concentration of heme iron appeared to be significantly (P≤0.01) muscle type-dependent. Lower heme iron content was found in the semitendinosus muscle compared to semimembranosus, biceps femoris, and gluteus medius muscles. Increasing of the processing temperature significantly affected meat colour by increasing lightness (L*), and hue (h°) and reducing redness (a*), yellowness (b*), and saturation (C*). Rising the temperature of treatment from 60 to 90°C significantly increased the cooking loss from 9.1 g/100 g to 36.2 g/100 g and heme iron content from 1.58 mg/100 g to 2.23 mg/100 g. From nutritional point of view, the cooked lamb can be a significant source of heme iron in human diet.
Authors and Affiliations
Mariusz Florek, Andrzej Junkuszew, Monika Greguła-Kania, Wiktor Bojar, Agnieszka Kaliniak, Katarzyna Bracik, Paulina Krupa, Tomasz Gruszecki
Keywords
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