QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Oldham, H. G. Search for Related Content PubMed Articles by Oldham, H. G.

The Effect of Heat on the Availability of the Iron of Beef Muscle

Two Figures

Department of Pediatrics, The University of Chicago, Illinois

Young rats made anemic by a milk diet were given supplements of ferric chloride, oven-dried meat and vacuum-dried meat.

When equal amounts of iron were fed in the form of the above-named supplements approximately the same amount of hemoglobin formation was observed when the supplement was oven-dried meat as when it was ferric chloride. Significantly less hemoglobin formation occurred when vacuum-dried meat was fed.

Heat renders the iron of beef muscle of which at least 50% is in the organic form, as available for hemoglobin synthesis as the iron of an inorganic iron salt.