The Retention of Vitamins in Meat during Cooking

McIntire, J. M.; Schweigert, B. S.; Henderson, L.M.; Elvehjem, C. A.

doi:10.1093/jn/25.2.143

Cited by 40 publications

(8 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pantothenic acid content also was lowcr in the broth of the browned stews. The thiamine values for the raw pork in this study ranged from 2.92-3.54 y per g. with an average of 3.28 y per g. These values are rather low for pork inasmuch as values of 10 y per g. o r over have been reported b y Cover, Dilsaver, and Hays ( 4 ) , Cover, Dilsaver, Hays, and Smith ( 5 ) , IIewston and Marsh (a), and Mc-Intire, Schweigert, Henderson, and Elvehjem (9).…”

Section: Resultsmentioning

confidence: 90%

Retention of Thiamine and Pantothenic Acid in Pork After Stewing

Cover

Smith

1952

Journal of Food Science

View full text Add to dashboard Cite

The term "pork stews" seems strange at first glance but stewed pork is the basis of many popular meat dishes. In some, the meat may be browned, in others not. Temperature of cooking may vary also. These variations in the method of preparation may affect the retention of the B-vitamins. Because pork is one of the best sources of certain of the B-vitamins which are known to be affected by cooking, a study was planned to determine the retention of thiamine and pantothenic acid in pork stews. E X P E R I M E N T A L PROCEDURE Experimental design. The stewing variables were: meat hrowned and not browned;and three temperatures, pressure-cooked at 15 p.8.i. g., boiled, and simmered. The different combinations made 6 different stewing procedures. Since dishes using stewed pork are usually made with a small amount of water, none of the pork stews were cooked in a large amount of water as had been those f o r beef and lamb in the previous study by Cover, Dilsaver, and Hays (3).Lean meat from the shoulder of one hog was specially prepared in small pieces, thoroughly mixed, and enough meat taken for all of the 6 stews and f o r 2 raw samples. Replications were obtained from other hops to make a total of 4 series of pork stews.Meat for stews. The hogs weighed approximately 200 pounds each. The lean meat was cut into approximately 1-inch cubes. The meat from 1 hog was placed in 2 packages, frozen, and stored in a freezer locker until needed. I n preparation f o r the cooking tests the meat from 1 hog was removed on Saturday to the household refrigerator and held a t 45-50°F.(7-10"C.) to defrost. The underneath sides of the frozen packages were slashed with a knife and the unopened packages were left on a rack to drain as they defrosted, A p a n underneath the rack caught the drippings, which were discarded as is the usual household practice. The meat was defrosted, drained, and in excellent condition for cooking on Monday morning. Both packages were emptied into a dishpan and the meat was mixed thoroughly for 5 minutes. Then 8 500-g. samples of the raw meat were weighed and distributed as follows: 2 raw; 1 brown, pressured; 1 white, pressured; 1 brown, boiled; 1 white, boiled; 1 brown, simmered; and 1 white, simmered.Standardized cooking procedures. The cooking procedures were standardized in a similar manner t o those for beef and lamb in the previous study by Cover, Dilsaver, and Hays ( 2 ) . All cooking was done in the pressure saucepans even though pressure was used in only 2 of the 6 cooking procedures.Cooking times were standardized in numerous previous trials. The aim was to produce meat of equal tenderness by all 6 cooking procedures. This result was obtained by adjustments in cooking times. The cooking times selected are given in Table 1.The tenderness of all of the experimental stews was such that the meat neither fell into strings (overcooked) nor was too firm to cut easily with a silver knife (underdone). Within these limits some variation in tenderness was observed in the standardized cooking time when the pieces ...

show abstract

Section: Resultsmentioning

confidence: 90%

Retention of Thiamine and Pantothenic Acid in Pork After Stewing

Cover

Smith

1952

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…For the pork products, the thiamine content was variable, which undoubtedly reflected the severity of the processing methods, the amount of pork used in the products, the variation in thiamine content of different muscles and the thiamine nutrition of the animals before slaughter (2, 3, 4, 5, 6, 7, 8, f0, 11,12,13,14). The values for the pork products studied varied from 0.15 to 0.50 mg. per 100 g., while values from 0.6 to 1. comparable since the original thiamine values before processing were not known, the data would suggest that considerable destruction of thiamine occurred during the processing of the canned pork samples, and the retention of thiamine was somewhat less than during the cooking of fresh pork by standard procedures (8).…”

Section: Resultsmentioning

confidence: 95%

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS^a

Schweigert

Bennett

Marquette

et al. 1952

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Extensive studies have been conducted on the vitamin content of uiicooked and cooked fresh meats; however, the data available on the vitamin content of various processed meats are limited. The ready-to-eat ineats classified as sausages, for example, constitute approximately 10% of the total meat production of government-inspected plants (2). The purpose of the present studies was to determine the proximate composition and thiamine, riboflavin, and niacin content of certain processed meats obtained during 1949 and also in 1950. The samples selected for this study included sausage items, canned meat products, and cured meats. EXPERIMENTAL METHODSThe meat samples were purchased from a retail store that had a high turnover and large meat trade. Two or more pounds of each type of meat were obtained and the sausage and luncheon meat samples were taken from uncut pieces of meat that had not been in the showcase. For the canned meats packed in less than 1-pound cans the entire contents of 4 or 5 cans were used and pooled. All samples were ground and thoroughly mixed to assure homogeneity. They were then stored at 23"F.(5"C.) prior to analysis. These samples were ion, thiamine, riboflavin, and niacin. Thiamine was oflavin both fluorometrically and microbiologically, an ly with the use of methods similar t o those described by the Association of Vitamin Chemists (1).The proximate analyses and vitamin content of the samples obtained in 1949 are summarized in Table 1 and f o r 1950 in Table 2. RESULTS AND DISCUSSIONThe results show that all of the meat products except head cheese, potted meat, and bacon were excellent sources of niacin. Bacon and head cheese were low in riboflavin. When the vitamin content of the samples are compared on a n equal protein basis bacon compares favorably with the other samples in vitamin content.Thiamine was low in all products that did not contain pork. For the pork products, the thiamine content was variable, which undoubtedly reflected the severity of the processing methods, the amount of pork used in the products, the variation in thiamine content of different muscles and the thiamine nutrition of the animals before slaughter (2, 3, 4, 5, 6, 7, 8, f0, 11, 12, 13, 14). The values for the pork products studied varied from 0.15 to 0.50 mg. per 100 g., while values from 0.6 to 1.5 have been observed for uncooked pork loin and ham samples. Although the values are not strictly

show abstract

“…Although thiamin retention in meat that has been cooked for a long time at low temperatures has not been studied, method of cooking (dry or moist) has been shown to be associated with thiamin retention in meat-that cooked by dry methods generally retained more thiamin than that cooked by moist methods (McIntire, Schweigert, Henderson, and Elvehjem, 1943;Tucker, Hinman, and Halliday, 1946;Wilcox and Galloway, 1952;Asp, Noble, and Gomez, 1953;Cover and Smith, 1956). However, when thiamin values of both meat and drip were combined, dry and moist methods gave approximately equal retentions of thiamin in pork ham and loins (McIntire, Schweigert, Henderson, and Elvehjem, 1943) and in beef steaks (Cover and Smith, 1956).…”

Section: Eating Qualitymentioning

confidence: 99%

“…Meat roasted conventionally retained more thiamin (p < 0.01) than did meat cooked slowly. Reportedly, more thiamin is transferred to the drip with moist cooking than with dry cooking methods (McIntire, Schweigert, Henderson, and Elvehjem, 1943;Cover and Smith, 1956). Since there was greater dripping loss for the &dquo;slow-cooked&dquo; than for the roasted turkey, more thiamin may have been transferred to the drippings in the &dquo;slow-cooked&dquo; roasts.…”

Section: Chemical Measurementsmentioning

confidence: 99%