What is the iron content in pork meat?
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The iron content in pork meat can vary depending on factors such as muscle type, genetic lineage, and dietary influences. Pork generally contains lower iron levels compared to lamb and beef, with 'redder' muscles typically having higher iron concentrations . Modern pig genotypes have shown a decrease in muscle myoglobin, a key source of iron, resulting in paler pork and lower iron content compared to historical pork production . Studies have indicated that iron content in pork is moderately heritable, with potential genetic correlations between iron levels, haemoglobin measures, and color attributes like redness (a* value) and lightness (L* value) . While pork is a source of essential minerals like iron, variations in iron levels exist due to multiple factors influencing mineral content in pork meat and edible offal .
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01 Jan 2017 | Iron content in pork meat is 89.78 μg/kg, as determined in the study on nitrite and heavy metal content in meat and its products by Svetlana Mračević. |
23 Citations | The iron content in pork meat varies but is essential for good health. Pork offal generally contains higher mineral levels than muscle tissue. Specific iron values are not provided in the abstract. |
| The iron content in pork meat is generally lower than in lamb and beef, with variations based on muscle type. Strategies to increase iron levels through dietary manipulation have shown limited success. | |
13 Citations | The iron content in pork meat was found to be moderately heritable, with a mean of 6.3 mg/kg, indicating potential for improvement through selection strategies. |
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