Table 2.
Top 10 most consumed meat derivative items globally and nitrosyl-heme and heme iron content measured by HPLC method.
| Items | Mean (g/d) | NOheme * (µg/g) ** | Heme Iron (µg/g) ** | Curing Efficiency (%) |
|---|---|---|---|---|
| Jamón serrano | 5.30 | 39 | 41 | 95.1 |
| Jamón cocido/jamón de York | 5.04 | 22 | 27 | 81.5 |
| Albóndigas de carne sin especificar, caseras | 2.62 | 0 *** | 105 | 0.0 |
| Croquetas de carne sin especificar | 1.70 | 1 **** | 1 | 100.0 |
| Chorizo curado | 1.67 | 53 | 53 | 100.0 |
| Tocino | 1.33 | 1 | 1 | 100.0 |
| Panceta de cerdo | 1.11 | 6 | 17 | 35.3 |
| Chorizo fresco oreado | 1.01 | 31 | 29 | 106.9 |
| Albóndigas de ternera | 0.88 | 0 *** | 143 | 0 |
| Salchichón | 0.58 | 44 | 56 | 78.6 |
* NOheme—Nitrosyl-heme. ** data expressed as hemin (651.94 g/mol). *** Values estimated as zero. **** Value computed using the nitrosyl-heme content of ingredients.