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

Table 2

Total iron, nonheme iron, and heme iron, measured by four distinct methods in raw and cooked lamb (μg/g) (dry weight basis).

	Total iron	Nonheme iron	Heme iron
			A		B		C		D
Raw	67.91 ± 8.07^a	21.19 ± 2.89^a	*44.62 ± 1.38^ad		38.92 ± 2.49^ad		73.67 ± 14.19^ad		73.31 ± 31.4^a
			**40.98	49.14	36.44	41.41	60.88	95.02	31.2	99.6
			***6.93		6.38		19.26		42.81
Boiled	32.41 ± 13.63^b	17.36 ± 1.68^a	21.96 ± 1.08^bc		21.42 ± 6.61^bc		41.37 ± 7.09^b		62.67 ± 32.6^a
			20.51	23.09	14.91	30.65	30.87	56.51	26.98	85.16
			4.92		30.85		17.13		36.51
Fried	45.25 ± 6.35^b	14.98 ± 3.96^a	32.57 ± 6.39^acd		31.36 ± 2.00^acd		65.94 ± 9.62^acd		82.01 ± 18.48^a
			22.91	43.95	28.42	33.40	54.34	80.84	54.57	93.56
			19.63		6.37		14.59		22.53
Grilled	47.24 ± 16.22^ab	15.48 ± 4.30^a	35.91 ± 6.97^ad		33.74 ± 3.85^ad		72.19 ± 22.33^acd		82.0 ± 40.4^a
			26.12	48.30	30.38	37.94	44.82	96.87	46.8	125.9
			19.40		11.41		30.95		49.29

Within the columns, the values with different letter are significantly different (𝑃<0.05).
*Mean ± standard error.
**Minimum−Maximum range.
***Coefficient of variation.