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RETENTION OF VITAMIN B1 , B2 AND B6 IN FROZEN MEATS.

Author(s) : MIKKELSEN K., RASMUSSEN E. L., ZINCK O.

Type of article: Book chapter

Summary

FOUR MEAT PRODUCTS WERE USED: PORK LOIN, GROUND MEAT, VIENNA AND < MEDISTER > SAUSAGES. THE PRODUCTS WERE FROZEN AND STORED AT 249 OR 261 K (-24 OR -12 DEG C). RETENTION (%) AFTER PREPARATION AND ONE YEAR STORAGE AT 261 OR 249 K SHOWED THE FOLLOWING RANGE: FOR PORK LOIN B1 50-85, B2 90-112 AND B6 48-88 ; FOR GROUND MEAT B1 77-78, B2 84-85 AND B6 107-122 ; FOR < MEDISTER > SAUSAGE B1 83-87, B2 90-93 AND B6 98-115 ; FOR VIENNA SAUSAGE B1 79-82, B2 66-67 AND B6 115-133.

Details

  • Original title: RETENTION OF VITAMIN B1 , B2 AND B6 IN FROZEN MEATS.
  • Record ID : 1985-1122
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 777-781; 5 tabl.; 1 fig.; 3 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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