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The effect of cooking food in iron utensils on sensory attributes was investigated. Hamburger patties and applesauce were cooked in an iron utensil and in a glass utensil with 4 replications. A 16-member trained sensory panel evaluated sensory attributes of the foods using an 8-point intensity rating scale. Duplicate samples of raw and cooked foods were dried, ashed, and analyzed for iron by atomic...