A note on the reduction in the iron content of meat in relation to iron deficiency

The blood haemoglobin concentration, serum iron levels and muscle iron content of cattle, pigs, lambs and chickens were determined at the time of slaughter. There was a marked reduction in the iron content of pork, beef and chicken when compared with the figures quoted by McCance & widdowson (1960). The possible relationship between a reduction in the iron content of meat and the aetiology of iron deficiency is discussed.