Measurement and Content of Nonheme and Total Iron in Muscle

Schricker, B.R.; Miller, Dennis D.; Stouffer, J. R.

doi:10.1111/j.1365-2621.1982.tb12704.x

Cited by 202 publications

(143 citation statements)

References 14 publications

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“…The main reason for the variability in the examined trace element content and its CVs might be that different breeds and feeding system arose in Switzerland in the last few years to comply with the provisions of a variety of meat labels that were established. Similar to our results, Schricker et al (1982a) and Carpenter and Clark (1995) found that the iron concentrations varied between different cuts from the same species. Therefore, it is important to draw interspecies comparisons with the same cuts or muscles.…”

Section: Iron and Zincsupporting

confidence: 82%

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Gerber

Brogioli

Hattendorf

et al. 2009

Animal

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The aim of this study was to determine the levels of cadmium, lead, iron, zinc, selenium, manganese, copper and molybdenum in different cuts of beef, pork, lamb, chicken and foal collected from supermarkets and butcheries in Switzerland. The concentrations of manganese, copper, molybdenum, zinc, iron, selenium, cadmium and lead were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Mean values and their respective coefficients of variation were calculated from the measured concentrations. The concentrations found for cadmium and lead ranged from 0.6 to 3.9 mg/100 g and 1.0 to 2.1 mg/100 g, respectively. Concentrations ranged between 0.5 and 3.3 mg/100 g for iron, 0.7 and 5.1 mg/100 g for zinc, 9 and 44 mg/100 g for selenium, 3.1 and 16.7 mg/100 g for manganese, 0.3 and 132 mg/100 g for copper and 0.9 and 3.2 mg/100 g for molybdenum. Differences found for the concentrations in meat from different species as well as between the individual meat cuts were notable for iron, zinc, selenium and copper. Manganese concentrations were found to vary unsystematically within muscles and species. Molybdenum concentrations were higher in chicken meat in comparison with the mammalian meats. The highest coefficients of variation were found for manganese (13% to 142%) and copper (13% to 224%), while the lowest was found for zinc (4% to 45%). In conclusion, in order to provide an accurate overview and to be able to calculate reliable dietary intakes, it is important to include the variability in food composition data.

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Section: Iron and Zincsupporting

confidence: 82%

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Gerber

Brogioli

Hattendorf

et al. 2009

Animal

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“…The result is in agreement with those of Buchowski et al (1988) as mentioned above. Schricker et al (1982) observed differences in the concentration of total iron and heme iron in the meat of different animal species as well as in different muscles of the same species. In this case, the differences may be due to the different amounts of blood that remain in the muscle as a result of the uncontrollable vasodilatation that occurs prior to slaughter.…”

Section: Heme Iron/total Ironmentioning

confidence: 90%

“…Heme iron concentration may be reduced in meats submitted to thermal processing (IGENE et al, 1979;SCHRICKER et al, 1982;BUCHOWSKI et al, 1988;KALPALATHIKA et al, 1991;CARPENTER;CLARK, 1995;RAMOS, 1999;LOMBARDI-BOCCIA et al, 2002;KONGKACHUICHAI et al, 2002;and TURHAN et al, 2004) due to the oxidation of the porphyrin ring and iron liberation MILLER, 1983;GARCIA et al, 1996). The myoglobin presents a tighter structure, which is resistant to denaturation by irradiation.…”

Section: Introductionmentioning

confidence: 99%

The effect of irradiation and thermal process on beef heme iron concentration and color properties

Mistura¹,

Colli²

2009

Ciênc. Tecnol. Aliment.

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“…The Phe68 substitution increases protein stability. Measurement of iron that is released from degraded protoporphyrin IX can be assessed with bathophenanthroline disulfonic acid, assuming that a chelator with a higher affinity for iron is not present (65).…”

Section: Practical Considerationsmentioning

confidence: 99%

Redox Reactions of Myoglobin

Richards

2013

Antioxidants & Redox Signaling

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Significance: Failure to maintain myoglobin (Mb) in the reduced state causes the formation of metMb, ferryl Mb species, and cross-linked Mb. Dissociation of ferriprotoporphyrin IX from the globin and release of iron atoms can also occur as oxidized Mb accumulates. These modifications may contribute to various oxidative pathologies in muscle and muscle foods. Recent Advances: The mechanism of ferryl Mb-mediated oxidative damage to nearby structures has been partially elucidated. Dissociation of ferriprotoporphyrin IX from metMb occurs more readily at acidic pH values. The dissociated ferriprotoporphyrin IX (also called hemin) readily decomposes preformed lipid hydroperoxides to reactive oxygen species. Heme oxygenase as well as lipophilic free radicals can degrade the protoporphyrin IX moiety, which results in the formation of free iron. Critical Issues: The multiple pathways by which Mb can incur toxicity create difficulties in determining the major cause of oxidative damage in a particular system. Peroxides and low pH activate each of the oxidative Mb forms, ferriprotoporphyrin IX, and released iron. Determining the relative concentration of these species is technically difficult, but essential to a complete understanding of oxidative pathology in muscle tissue. Future Directions: Improved methods to assess the different pathways of Mb toxicity are needed. Although significant advances have been made in the understanding of Mb interactions with other biomolecules, further investigation is needed to understand the physical and chemical nature of these interactions.

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Measurement and Content of Nonheme and Total Iron in Muscle

Cited by 202 publications

References 14 publications

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

The effect of irradiation and thermal process on beef heme iron concentration and color properties

Redox Reactions of Myoglobin

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