Contents of vitamins B1, B2, B6, and B12 in pork and meat products

Meat Science

Volumn 62, Issue 1, 2002, Pages 73-78

  Esteve, M J ^a   Farre R ^a   Frigola A ^a   Pilamunga, C ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

B12; B1; B2; B6; Meat; Pork

Indexed keywords

NUTRIENT DENSITY;

COMPOSITION; MUSCLE; NUTRITION; PROTEINS; VITAMINS;

MEATS;

EID: 0035997758     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00230-3     Document Type: Article

References (30)

1. AOAC (1990). Official methods of analysis. Washington: Association of Official Analytical Chemists.
2. Awonorin, S. O. (1990). Rheological and mechanical properties, B-vitamin retention and sensory characteristics of smoked sausage made from mixtures of broiler chicken and guinea fowl. Lebensmittel Wissenchaft und Technologie, 26, 291-300.
3. 6 in turkey breast muscle. Journal of Food Science, 43(5), 1619-1621.
4. 12 in foods. Journal of the Association of Official Analytical Chemists, 65(1), 85-88.
5. Dworschak, E., Barna, E., Czuczy, P., Gergely, A., Hóvári, J., Kaltenecker, J., Kontraszti, M., Lugasi, A., & Radnóti, L. (1995). Comparison of some components from pigs of different body mass kept in natural conditions. Acta Alimentaria, 24(2), 192-201.
6. 6 content of turkey cooked from frozen, partially frozen and thawed states. Journal of Food Science, 40(3), 615-617.
7. 6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography. Journal of Chromatography A, 795, 383-387.
8. García, E. (1998). Productos cárnicos. Un mercado estable. Distribution y consuma, April/May, 84-91.
9. Hägg, M., & Kumpulain, J. (1994). Thiamine and riboflavin contents in finnied pig, heifer, and cow livers and pork loin. Journal of Food Composition and Analysis, 7, 301-306.
10. Hamm, D., Ang, C., Hughes, B. L., & Jones, J. E. (1982). Composition of guinea breast and thigh meat. Journal of Food Science, 47, 1372-1373.
11. Hutchison, G. I., Greenfield, H., & Wills, R. B. H. (1987). Composition of Australian foods. 35. Pork. Food Technology in Australia, 39(5), 216-219.
12. Jiménez, A., Cervera, P., & Bacardi, M. (1994). Tabla de composition de alimentos. Barcelona: Sandoz Nutrition S. A.
13. Lawrie, R. A. (1971). The dietary importance of meat. IFST Proc., 4, 190-198.
14. Mataix, J., Mañas, M., Llopis, J., & Marlines de Victoria, E. (1995). Tablas de composición de alimentas españoles. Granada: Servicio de Publicaciones de la Universidad de Granada.
15. 2 en "patés" Determinación fluorimétrica. Alimentaria, 11, 29-31.
16. Ministerio de Agricultura, Pesca y Alimentación. (1992). Anuario de estadística agraria, Madrid: Secretaría General de Agricultura, Pesca y Alimentación.
17. Minoccheri, F., & Cantoni, C. (1972a). Livelli della tiamina, riboflavina e cobalamina in alcuni prodotti di salumeria cotti e da cuocere. Industrie Alimentari, 12(9), 81-84.
18. 6, PP de acido pantotenico nei prodotti di salumeria. Industrie Alimentari, 11(12), 75-78.
19. 12 and folic acid content of raw and cooked turkey muscle. Poultry Science, 59, 303-307.
20. Moreiras, O., Carbajal, A., & Cabrera, L. (1995). Tablas de composition de alimentos. Madrid: Ediciones Piramide.
21. Moss, M., Holden, J. M., Ono, K., Cross, R., Slover, H., Berry, B., Lanza, E., Thompson, R., Wolf, W., Vanderslice, J., Johnson, H., & Stewart, M. (1983). Nutrient composition of fresh retail pork. Journal of Food Science, 48, 1767-1771.
22. National Research Council. (1990). Recommended dietary allowances. Food and Nutrition Board (Subcommittee on the tenth edition of the RDAs). Washington, DC, USA: National Research Council, National Academy Press.
23. Ollilainen, V., Mattila, P., Varo, P., Koivistoinen, P., & Huttunen, J. (1990). The HPLC determination of total riboflavin in foods. Journal of Micronutrient Analysis, 8, 199-207.
24. 6 components in some meats, fish, dairy products, and comercial infant formulas. Journal of Agricultural and Food Chemistry, 17(6), 1394-1397.
25. Souci, S. W., Fachmann, N., & Kant, H. (1986). Food composition and nutrition table 1986/1987. Garching, München, Stuttgart, Germany: Wissenschaftliche Verlagsgesellschaft, deutsche Forschungsanstalt für Lebensmittelchemie.
26. Thatcher, J. T. (1987). Meat quality. Journal of Institute Canadian of Technology Alimentaria, 20(2), x-xiii.
27. Uherova, R., Hozova, B., & Smirnov, V. (1993). The effect of microwave heating on retention of some B vitamins. Food Chemistry, 46, 293-295.
28. United States Pharmacopeia. (1980). The United States pharmacopeia. Washington, USA: The National Formulary, De. XV.
29. Unklesbay, N., Davis, M. E., & Krause, G. (1983). Nutrient retention in pork, turkey breast and corned beef roast after infrared and convective heat processing. Journal of Food Science, 48, 865-904.
30. Wills, R. B. H., Kuo, Y. L., Lim, J. S. K., & Greenfield, H. (1985). Composition of Australian foods. 27. Vitamins in take-away foods. Food Technology in Australia, 37(4), 162-163.