Bone marrow measurements for mechanically recovered products from machines that press bones

Iron, Zinc and α -Tocopherol Content of Bovine Hemopoietic Marrow

“…The age of an animal can also influence iron content of marrow (Blum and Zuber, 1975;Field et al, 1980). Because red marrow is high in iron, mechanically recovered meat contains approximately twice as much iron as hand-boned meat (Field, 1988(Field, , 1999. Kolbye and Nelson (1977) considered the iron from bone marrow to be nutritionally advantageous because much of the iron is from hemoglobin, a readily absorbable source.…”

“…However, limited data are available on the iron (Field et al, 1980;Demos and Mandigo, 1995) and vitamin A and C (Serum et al, 1986) content of bovine hemopoietic marrow found in food. Because marrow is used to flavor soups, stews and other foods (Field, 1988(Field, , 1999, we determined its iron, zinc and a-tocopherol (vitamin E) content. Since a-tocopherol is found in higher levels in fat than it is in muscle (Arnold et al, 1993), we determined a-tocopherol content of fatty marrow as well as hemopoietic marrow.…”

“…For example, increased levels of iron in mechanically recovered meat have been attributed to the presence of hemopoietic marrow (USDA, 1998). Therefore, regulations establishing limits on levels of iron in mechanically recovered meat could be used to control its marrow content (Field, 1999). Zinc is an essential enzyme cofactor and as such is of value in hormone production and disease control (Schmitt et al, 1993).…”

Metabolomic approach for the detection of mechanically recovered meat in food products

“…However the results of these studies showed huge variability depending on the kind of raw material and the technical conditions used during meat recovery (Crosland, Patterson, Higman, Stewart, & Hargin, 1995;Field, 1999). Although comparison of the MRM chemical composition with that of meat removed manually highlighted a number of differences between two types of products, they were not consistent or significant.…”

Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display

“…Bone marrow is abundant in hemoglobin, heme, and free iron (Field 1999), all of which may play a role in marrow discoloration. The oxidative state of hemoglobin on the surface of cut bones likely determines marrow color (Lanari and others 1995).…”