Three Methods for Determining Nonheme Iron in Turkey Meat

Abstract

ABSTRACT The ferrozine, the Schricker and modified Schricker methods were used to measure the non‐heme iron in raw and cooked turkey meat. The ferrozine method gave the lowest non‐heme iron values, while results from the Schricker and modified Schricker were not different (p<0.05). When hemoglobin (Hb) was added to breast meat, how‐ever, differences (p<0.05) between the Schricker and modified Schricker, and Schricker and ferrozine methods were observed in cooked meat with NaCl. Cooking and addition of NaCl caused increase in measured nonheme iron content and had a synergistic effect on the release of nonheme iron in meat.