Bioavailability of Zinc and Copper to Rats Fed Erythorbate and/or Nitrite-Cured Meats

The bioavailability of zinc and copper from meats cured with erythorbate and/or nitrite was evaluated. Iron-depleted rats were fed six test diets that contained as protein sources: uncured meat, meat cured with erythorbate, meat cured with nitrite, meat cured with nitrite and erythorbate, lactalbumin, and lactalbumin supplemented with iron to the levels present in the meat-based diets. All diets contained similar levels of zinc and copper. Treatment of the meat with usual commercial levels of nitrite (156 μg/g meat) and/or erythorbate (550 μg/g meat) had no significant effect on zinc and copper utilization by rats. However, rats fed meat-based diets retained more zinc and copper in their livers than rats fed lactalbumin-based diets.