Optimization of heme iron analysis in raw and cooked red meat

Optimization of analytical conditions for heme iron extraction and its quantitative determination in raw and cooked red meat was performed by Box-Hunter design, Response Surface Methodology (RSM) was used to find a relationship between factors and response. Six analytical parameters, percent HCl in extracting solution, sample weight, stirring time, developing color time, manual stirring time, centrifugation time, were assumed to be critical factors affecting heme iron extraction. HCl concentration (X1), sample weight (X2), and their interaction, was the main factors affecting the effectiveness of heme extraction from meat. Optimum conditions for maximizing heme extraction were for raw meat when X1 was 0.38 M and X2 was 1.54 g, for cooked meat when X1 was 0.31 M and X2 was 1.14 g. Beef meat analyzed in this study was characterized by a high total iron content and by a corresponding high level of heme iron, representing 86% of total iron content for raw meat and 83% for cooked meat.