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Total Heme and Non-heme Iron in Raw and Cooked Meats

✍ Scribed by G. Lombardi-Boccia; B. Martinez-Dominguez; A. Aguzzi

Book ID
108823434
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
399 KB
Volume
67
Category
Article
ISSN
0022-1147

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Near-infrared (NIR) spectroscopy scanning from 1100 to 2500 nm was applied for the determinations of heme and nonheme iron in raw muscle meats. Ground meat samples were divided into two sets of 30 and 15 samples as a calibration and a prediction set, respectively. The multiple regression equations (