3 METHODS FOR DETERMINING NONHEME IRON IN TURKEY MEAT

The ferrozine, the Schricker and modified Schricker methods were used to measure the non-heme iron in raw and cooked turkey meat. The ferroz ine method gave the lowest non-heme iron values, while results from th e Schricker and modified Schricker were not different (p<0.05). When h emoglobin (Hb) was added to breast meat, however, differences (p<0.05) between the Schricker and modified Schricker, and Schricker and ferro zine methods were observed in cooked meat with NaCl. Cooking and addit ion of NaCl caused increase in measured nonheme iron content and had a synergistic effect on the release of nonheme iron in meat.