Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12

Meat Science

Volumn 73, Issue 3, 2006, Pages 451-458

  Ortigues Marty, Isabelle ^a   Thomas, Emilie ^b   Preveraud D P ^a   Girard, Christiane L ^c   Bauchart, D ^a   Durand, D ^a   Peyron, A ^b  

^a UMR1213 HERBIVORES   (France)

^b ADIV   (France)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Cooking; Meat; Muscles; Nutritional value; Vitamin B12

Indexed keywords

ANIMALIA; BOVINAE;

EID: 33646496592     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.01.003     Document Type: Article

References (27)

1. Bennink M.R., and Ono K. Vitamin B12, E and D content of raw and cooked beef. Journal of Food Science 47 (1982) 1786-1792
2. Bradford W., Berry P.D., and Leddy K. Beef fatty composition: effects of fat content and cooking method. Journal of American Dietetic Association 84 (1984) 654-658
3. Combs Jr. G.F. The vitamins: Fundamental aspects in nutrition and health. second ed. (1998), Academic Press, San Diego, CA, USA (pp. 403-412)
4. Driskell J.A., Yuan X., Giraud D.W., Hadley M., and Marchello M.J. Concentrations of selected vitamins and selenium in bison cuts. Journal of Animal Science 75 (1997) 2950-2954
5. Engler P.P., and Bowers J.A. B-vitamin retention in meat during storage and preparation. Journal of American Dietetic Association 69 (1976) 253-257
6. Farquharson J., and Adams J.F. The forms of vitamin B12 in foods. British Journal of Nutrition 36 (1976) 127-136
7. Favier J.C., Ireland-Ripert J., Toque C., and Feinberg M. Répertoire Général des Aliments. Table de Composition (1995), INRA Ed, Paris
8. Geay Y., Bauchart D., Hocquette J.F., and Culioli J. Valeur diététique et qualités sensorielles des viandes de ruminants. Incidence de l'alimentation des animaux. INRA Productions Animales 15 (2002) 37-52
9. Guéant, J. L., Namour, F., Aimone-Gastin, I., & Nicolas, J. P. (2001). Vitamine B12 (cobalamines) dans les apports conseillés pour la population française. Edition Tec& Doc, Londres. pp. 311-315.
10. Hamm R., and Deatherage F.E. Changes in hydration, solubility and charges of muscles proteins during heating of meat. Food Research 25 (1960) 587-610
11. Hocquette J.F., Ortigues-Marty I., Pethick D., Herpin P., and Fernandez X. Nutritional and hormonal regulation of energy metabolism in skeletal muscles of meat producing animals. Livestock Production Science 56 (1998) 115-143
12. Indyk H.E., Persson B.S., Filonzi E.L., and Woollard D.C. Determination of vitamin B12 in milk products and selected foods by optical biosensor protein-binding assay: method comparison. Journal of AOAC International 85 (2002) 72-81
13. Kolhouse J.F., and Allen R.H. Recognition of two intracellular cobalamine binding proteins and their identification as methylmalonyl-CoA mutase and methionine synthetase. Proceedings of the National Academy of Sciences USA 74 (1977) 921-925
14. Laroche M. La cuisson. In: Girard J.P. (Ed). Technologie de la viande et des produits carnés (1988), Technique & Documentation Lavoisier, Paris 33-75
15. Le Grusse, J., & Watier, B. (1993). Les Vitamines, Données Biochimiques, Nutritionnelles et Cliniques. CEIV. pp. 255-271.
16. Love J.A., and Prusa K.J. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method and water rinsing. Journal of American Dietetic Association 92 (1992) 1367-1371
17. Mellman I.S., Youngdahl-Turner P., Willard H.F., and Rosenberg L.E. Intracellular binding of radioactive hydroxocobalamine to cobalamine-dependent apoenzymes in rat liver. Proceedings of the National Academy of Sciences USA 74 (1977) 916-920
18. Merck Index (1989). In S. Budavari, M. J. O'Neil, A. Smith, & Heckelman (Eds.), 11th ed.
19. Mogens J. The quality of frozen foods (1984), Academic Press, London
20. Molonon B.R., Bowers J.A., and Dayton A.D. Vitamin B12 and folic acid content of raw and cooked turkey muscle. Poultry Science 59 (1980) 303-307
21. Ortigues-Marty I., Micol D., Prache S., Dozias D., and Girard C.L. Nutritional value of meat: influence of nutrition and physical activity on vitamin B12 concentrations in ruminant tissues. Reproduction Nutrition Development 45 (2005) 453-467
22. SAS. SAS/STAT User's Guide, Version 6. 4th ed. (1990), SAS Institute Inc., Cary, NC, USA
23. Schneider Z., and Stroinski A. Comprehensive B12 (1987), Walter de Gruyter, Berlin
24. Scott J.M. Bioavailability of vitamin B12. European Journal of Clinical Nutrition 51 Suppl 1 (1997) S49-S53
25. USDA National Nutrient database for Standard Reference, Release 16-1. Vitamin B-12 (μg) content of selected foods for common measure, sorted alphabetically. 29p.
26. Watanabe F., Katsura H., Takenaka S., Enomoto T., Miyamoto E., and Naktsuka T. Characterization of vitamin B12 compounds from edible shellfish, clam, oyster and mussel. International Journal of Food Sciences and Nutrition 52 (2001) 263-268
27. Watanabe F., Takenaka S., Katsuo A., Tamura Y.T., and Nakano Y. Comparison of a microbiological assay and a fully automated chemiluminescent system for the determination of vitamin B12 in food. Journal of Agricultural and Food Chemistry 46 (1998) 1433-1436