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| Iron (mg/g DM) | % of iron content calculated on the raw meat basis | Ratio | References | ||||
Cooking modes | Pieces size | Cooking yield (%) | Total | HI | NHI | Total | HI | NHI | HI/NHI | ||
Raw | / |
| 100.0 | 72.1 | 57.1 | 15.0 | 100 | 100 | 100 | 3.8 | [21] |
Grilled | Core T˚: 70˚C | LD Steack (2 cm in thickness) | 75.9 | 69.8 | 51.2 | 18.6 | 97 | 90 | 124 | 2.8 | |
Pan fried | 74.5 | 70.1 | 47.6 | 22.5 | 97 | 83 | 150 | 2.1 | |||
Roasted | 0.500 kg | 71.6 | 69.5 | 46.2 | 23.3 | 96 | 81 | 155 | 2.0 | ||
Raw | / | / | 100.0 | 83.9 | 56.9 | 28.5 | 100 | 100 | 100 | 2.0 | [26] |
60˚C | Immersed in Water bath for 1 hour | ST Steak 2.5 cm in thickness (0.160 kg) beef and pork | 76.9 | 72.5 | 41.8 | 31.1 | 86 | 73 | 109 | 1.3 | |
77˚C | 65.1 | 69.7 | 37.5 | 31.6 | 83 | 66 | 111 | 1.2 | |||
97˚C | 55.9 | 79.6 | 41.8 | 37.6 | 95 | 73 | 132 | 1.1 | |||
Autoclave | 60 min | 2.5 cm in thickness (0.160 kg) | 52.3 | 69.2 | 28.9 | 36.2 | 82 | 51 | 127 | 0.8 |