A note on the total and heme iron contents of ready-to-eat doner kebabs

Turhan S., Altunkaynak T., Yazıcı F.

MEAT SCIENCE, cilt.67, sa.2, ss.191-194, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.meatsci.2003.10.004
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.191-194
  • Anahtar Kelimeler: iron, heme iron, beef doner, chicken doner, NONHEME IRON, COOKED MEATS, MACKEREL, PRODUCTS, CHICKEN, BEEF, RAW
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Total and heme iron contents of ready-to-eat beef and chicken doners collected from restaurants were determined. Total and heme iron contents of beef and chicken doners were 36.70 +/- 9.85 - 15.98 +/- 2.86 and 14.27 +/- 4.43 - 4.49 +/- 1.95 mug/g, respectively. The percent heme iron contents in beef and chicken doners were 46.06% and 34.36%, respectively. (C) 2003 Elsevier Ltd. All rights reserved.