Related Experiment Video
Updated: May 27, 2026

Measurement of Tissue Non-Heme Iron Content using a Bathophenanthroline-Based Colorimetric Assay
Published on: January 31, 2022
A note on the reduction in the iron content of meat in relation to iron deficiency
1Pye Research Centre, Walnut Tree Manor, Haughley Green, Suffolk, 1P14 3RS, Great Britain.
Abstract:
The blood haemoglobin concentration, serum iron levels and muscle iron content of cattle, pigs, lambs and chickens were determined at the time of slaughter. There was a marked reduction in the iron content of pork, beef and chicken when compared with the figures quoted by McCance & widdowson (1960). The possible relationship between a reduction in the iron content of meat and the aetiology of iron deficiency is discussed.
Related Concept Videos
The Periodic Table and Organismal Elements
The Periodic Table and Organismal Elements
Periodic Table Provides Information...
Corrosion
Microbes and Other Elemental Cycles
Necrosis
Morphological Manifestations of Necrosis
Necrotic cells show different types of morphological appearance depending on the type of tissue and infection. In coagulative necrosis, cells become anucleated and die, but their...
Hemoglobin
When all four heme groups are bound to oxygen, the resulting molecule is called oxyhemoglobin. As a result, arterial blood...

