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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Iron absorption from meat and meat products: Part I-Theoretical foundations for estimating available iron
J A Rogov1, Y I Kovalev, E S Tokaev
1Moscow Technological Institute of the Meat and Dairy Industry, 33 Talalikhun St, Moscow, 109818, USSR.
Meat Science
|November 8, 2011
Abstract:
A theoretical foundation is developed to estimate available meat iron. Iron absorption factors are calculated for various kinds of raw meat. A methodology for estimating available iron from finished meat products, depending on the content of different meat ingredients, is suggested.
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