Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

Table 1

Proximate composition of raw and cooked lamb (dry weight basis).

	Moisture (%)	Fat (%)	Ash (%)	Protein (%)	Loss weight (%)
Raw	73.60 ± 0.28*	33.51 ± 0.31	3.77 ± 0.03	63.40 ± 0.21	—
Boiled	60.50 ± 0.09	25.64 ± 0.74	1.84 ± 0.04	53.84 ± 0.48	46.80 ± 0.23
Fried	53.33 ± 2.25	58.10 ± 1.15	4.40 ± 0.01	59.45 ± 0.33	42.42 ± 0.45
Grilled	64.16 ± 0.75	34.16 ± 0.45	3.88 ± 0.04	60.05 ± 0.38	32.88 ± 1.05

 *Data in the table are means of triplicate independent experiments.