Ascorbic acid (0.1%) significantly inhibited metmyoglobin formation on the surface of ground beef but not in the bulk of the product where oxygen tension was lower. Carnosine (1.0%), however, significantly inhibited metmyoglobin formation and brown color development throughout the product. The combinations of carnosine and ascorbic acid were also very effective on inhibition of metmyoglobin formation and brown color development. Carnosine increased meat pH, cook yield and salt-soluble protein, but ascorbic acid had no effect on cook yield, and decreased meat pH and salt-soluble protein. Carnosine was more effective on inhibition of lipid peroxidation than ascorbic acid. Carnosine inhibited copper(II)-catalyzed ascorbate oxidation in a dose-dependent manner in model systems. Carnosine in conjunction with ascorbic acid may be useful as a meat additive for increasing shelf-life as well as stabilizing color of meat products.

Meatsticks (MS; beef, pork) or stewsticks (SS; beef, pork, vegetables) were formulated to pH 5.2 or 4.6 with encapsulated lactic or citric acid. Stewsticks had 18% less fat and calories/serving than MS, and substantially more carbohydrate and vitamins A and C, but were much drier after cooking. Meatsticks were preferred, although 25% of consumer panelists rated SS as moderately acceptable or higher on a 9-point hedonic scale. Acid type (citric or lactic) did not affect consumer panel flavor scores, but samples at pH 4.6 were only marginally acceptable. Acidification to pH 4.6, as might be required according to regulations for hermetically sealed, low acid foods, would greatly decrease commercial appeal of these products.

ABSTRACTThe antioxidant activity of camosine (β‐alanylhistidine dipeptide) was investigated using several systems. In the presence of 100 μM ascorbic acid, carnosine inhibited metal ion‐catalyzed deoxyribose degradation in a dose‐dependent manner, indicating its hydroxyl radical‐scavenging activity. Carnosine strongly inhibited metal ion‐catalyzed liposomal lipid peroxidation in the presence of 100 μM ascorbic acid or 100 μM H2O2. Carnosine also inhibited thiobarbituric acid‐reactive substances (TBARS) formation from ground beef homogenates. An increase in TBARS formation was caused by addition of 10 ppm Fe3+ to the homogenates. Carnosine presence prevented such increase and it may be useful as an adjunct against oxidative tissue damage or for increasing shelf life.

Thirty-two children were assessed for dietary, clinical, biochemical and anthropometric status at 6 months, 1 year and 2 years of age. Development was assessed by the Bayley Scales of Infant Development (BSID) Index. Using a dietary history and record, dietary iron was estimated and compared to the National Food Consumption Survey (1985) and Recommended Dietary Allowances (RDA) 10th edition. Daily iron intake decreased from 13.2 mg at 6 months to 10.3 mg iron at 1 year of age and 7.4 mg iron at 2 years of age. Iron intake and mental development were not related at statistically significant levels at any age. A stepwise multiple regression technique was employed to investigate the extent to which mental and motor development was explained with dietary variables, blood iron parameters and anthropometric measurements. Hematocrit concentration was the only variable which was consistently useful in predicting development at 1 and 2 years of age.

The protein quality and iron bioavailability of mechanically deboned turkey meat (MDT) and hand-deboned turkey meat (HDT) were determined in rats. The protein, fat, and moisture levels in MDT were similar to those found in HDT. The MDT, however, contained more ash, calcium, and iron than the HDT. The MDT and HDT had similar amino-acid patterns; methionine and cystine were the limiting amino acids for both products. The amino-acid scores were .97 and .98 for MDT and HDT, respectively. The protein efficiency ratio and biological value as well as the values for net protein utilization and nitrogen efficiency for growth for MDT were similar to those for HDT and reference casein (P greater than .05). The hemoglobin-regeneration efficiency values were 40, 39, and 55%, respectively, for MDT, HDT, and FeSO4 (least significant difference = 12%). The MDT contained more bioavailable iron (7.6 mg of iron per kg of meat or 4.1 mg of iron per 1,000 kcal) than the HDT (4.2 mg/kg or 2.4 mg/1,000 kcal). Mechanically deboning turkey meat did not affect its protein quality, but increased the amount of bioavailable iron.

1. Bioavailability of Fe from beef, spinach (Spinacea oleraceaL.) and their mixtures was studied using anaemic and non-anaemic rats by haemoglobin regeneration efficiency (HRE) and apparent Fe absorption in two trials.2. The initial haemoglobin levels of severely anaemic, mildly anaemic and non-anaemic rats were 63, 88 and 113 g/l, respectively. The Fe level in diets was about 30 mg/kg. All other nutrients equalled or exceeded the requirement of the growing rat.3. The spinach Fe was well utilized by the rats with average HRE of 0.41, 0.53 and 0.36, and apparent Fe absorptions averaging 0.48, 0.59 and 0.37 for the severely anaemic, mildly anaemic and non-anaemic animals respectively.4. Beef Fe was efficiently used by rats as reported by others. Average HRE were 0.42, 0.51 and 0.44, and average apparent Fe absorptions were 0.44, 0.47 and 0.46 for the severely anaemic, mildly anaemic and non-anaemic rats respectively.5. When the percentage of meat Fe was increased from 0 to 25, 50, 75 or 100 of the dietary Fe, HRE and apparent Fe absorption were not increased significantly. A meat enhancement effect on total Fe absorption, reported by others for non-haem-Fe, did not occur in the present experiment.6. Negative correlation coefficients between initial haemoglobin and HRE (r-0.79), and initial haemoglobin and apparent Fe absorption (r-0.73) were seen with the rats fed on dietary Fe from FeSO47H2O. This was not seen with the rats fed on dietary Fe from beef or spinach.7. The Fe absorption pattern for the different Fe sources is evidence for a third Fe pool, a pool made up of highly soluble inorganic Fe salt, in addition to haem-Fe and non-haem-Fe complex pools. FeSO47H2O is not in the same gastrointestinal pool as non-haem-Fe complex such as spinach Fe. A suggested mechanism of absorption is discussed.

Comparaison de la bioassimilabilite du fer contenu dans la viande de boeuf chez des rats ayant prealablement recu ou non des rations carencees en elements trace. On montre que le taux d'absorption du fer hemique est plus eleve chez les animaux anemiques

Convulsions are characteristic of magnesium deficiency and hypocalcemia. In this study, weanling rats were fed magnesium deficient diets with varying concentrations of calcium and phosphorus. Diets were either normal (Mg =) or low (Mg −) in magnesium and were either low (Ca− or P−), normal (Ca= or P=) or high (Ca+ or P+) in calcium or phosphorus. After consuming the diets for 17 days, the rats were tested for audiogenic seizures and blood was then drawn for serum mineral analyses. Rats fed Mg−Ca=P=, Mg−Ca=P−, Mg−Ca+P= or Mg−Ca+P+ diets had high incidences of seizures. Those fed Mg−Ca−P=, Mg−Ca−P−, Mg−Ca=P+, Mg−Ca−P+ or Mg−Ca+P− diets had low incidences of seizures. In general, animals with low serum magnesium and calcium levels and high serum potassium levels were susceptible to audiogenic seizures. In this model, serum magnesium level is the most important determinant of seizure susceptibility, followed by calcium and potassium.

Written dietary questionnaires were kept for two nonconsecutive weekdays by 355 male and 382 female Utah school children, mean age 7.5 years, assisted by their parents and recorded by household measure. The intake of dietary ascorbic acid and total iron consumed was evenly distributed among the meals; approximately 10% of these nutrients was consumed at snacks. Approximately 36% of the meat, fish, poultry and the iron in those products was consumed at lunch while approximately 54% of the meat, fish, poultry and the iron contained in those products was consumed at dinner. Only 5% of the iron from meat, fish, poultry products was consumed as snacks. Intakes by percent of heme iron, nonheme iron, available heme iron, available nonheme iron and total available iron were calculated by meal. The available iron distribution for breakfast, lunch, dinner, and snacks was 21%, 30.8%, 42.5% and 5.7%, respectively. Such information can be used to increase available iron intake of individuals.