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