Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats

Abstract

ABSTRACT A calorimetric nonheme iron assay procedure for meat was modified to avoid pigment effects in determining the nonheme iron content of red meats. The modification consisted of mixing the red meat sample with NaNO 2 before incubation with an acid mixture to minimize the breakdown of heme pigments into nonheme iron, and inclusion of a second blank for the brownish color of the incubated liquid phase, in addition to the reagent blank.