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Access Type

Open Access

Document Type


Degree Program

Food Science

Degree Type

Master of Science (M.S.)

Year Degree Awarded


Month Degree Awarded



chicken muscle, cooking, non-heme iron, bioavailability, dialyzability


Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.


First Advisor

Raymond R Mahoney

Included in

Food Science Commons