This study provides data on the total heme and non-heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan-cooked meat, where the losses ranged from 1 to 24%.

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Response surface methodology (RSM) was used to optimize determination of trypsin inhibitor activity (TIA) in chickpea. TIA was determined by measuring the hydrolysis rate of N-α-benzoyl-DL-arginine-p- nitroanilide hydrochloride (BAPNA) in the presence of both pig pancreatic trypsin (EC 3.4.21.4) and chickpea extract containing trypsin inhibitor. Three critical parameters in TIA determination—buffer extraction pH (pH), stirring extraction time (Set), and development color time (Dct)—were optimized. Highest TIA values were obtained when pH = 11, Set = 150 min, and Dct = 10.2 min.