Thiamine in Beef Muscle. A Comparison of Values of the Thiochrome Reaction Applied with and without Adsorption

Hinman, W. F.; Halliday, Evelyn G.; Brookes, Margaret H.

doi:10.1021/i560126a016

Cited by 9 publications

(2 citation statements)

References 18 publications

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“…The initial low-thiamine potency of beef, especially after dehydration, made it practically impossible to obtain concordant results with this vitamin, because difficulties were encountered which were caused, apparently, by interfering substances. Similar experiencks were described by Hinman, Halliday, and Brooks (1944). I n storage, as shown ( Table 2 ) , there was appreciable loss of thiamine, in pork after eight weeks at 70°F.…”

Section: Elsa Orent-keiles Elizabeth M Hewston and Lillian Butlersupporting

confidence: 83%

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

Orent-Keiles

Hewston

Butler

1946

Journal of Food Science

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Although considerable data on the nutritive value of meat have appeared in the recent literature, most of them have been with reference to fresh meats, raw or cooked [Waisman and Elvehjem (1941); McIntire, Schweigert, and Elvehjem (1943) j McIntire, Schweigert, Henderson, and Elvehjem (194.3) ; Schweigert, McIntire, and Elvehjem (1943) ; Cover, McLaren, and Pearson (1944) 1. Information on the composition of dehydrated meats with respect to vitamins and minerals is still relatively meager [Rice and Robinson (1944) 1.As a part of the United States Department of Agriculture's intensive investigations of the development of practical methods for producing dehydrated meat of satisfactory quality, this study was planned to provide information concerning the thiamine, riboflavin, nicotinic acid, iron, and phosphorus content of dehydrated meats, and the changes occurring in these constituents during dehydration and storage.The types of equipment, kinds of meat, preparation for processing, pretreatment and processing, as well as types of packaging and conditions of storage, have been described e1sewhere.l EXPEaIMENTAL PROCEDUREOne series of experiments in this investigation consisted of a detailed study of pork and beef produced by two types of processes which were considered important because of their adaptability f o r commercial usevacuum-rotary and kettle-cabinet methods.Several different lots of meat were used and several processing runs were made for this purpose. Pork was the meat on which the greater emphasis was placed in the over-all investigation in meat dehydration because of the probability that more of that kind of meat will be dehydrated in the United States.Since comparison of processes was the general theme of the research on dehydrated meat, another series of experiments was conducted using one large lot of pork which was subdivided for study of six different methods of dehydration. The processes selected for this purpose were those which had shown good possibilities in preliminary studies. The

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Section: Elsa Orent-keiles Elizabeth M Hewston and Lillian Butlersupporting

confidence: 83%

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

Orent-Keiles

Hewston

Butler

1946

Journal of Food Science

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“…Thiamin was determined by the method of Hennessy and Cerecedo (1939), using the double adsorption technique of Conner and Straub (1941) to include riboflavin. The modifications employed with these methods were those described by Hinman et al (1944Hinman et al ( , 1946.…”

Section: Bieyer H I N Y a N And Hallidaymentioning

confidence: 99%

RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING¹

Meyer

Hinman

Halliday

1947

Journal of Food Science

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The extent to which cooking may alter the nutritive value of foods has been the subject of many investigations in recent years. A few of these have been concerned*with the effects of cooking on the retention of vitamins of the B-complex in meat. McIntire, Schweigert, Henderson, and Elvehjem (1943) ; McIntire, Schweigert, and Elvehjem (1943) ; McIntire, Schweigert, Herbst, and Elvehjem (1944) ; and Schweigert, McIntire, and Elvehjem (1943) have determined the retention of thiamin, riboflavin, and nicotinic acid during cooking of veal, lamb, pork, variety meats, and cured pork hams. Cover, McLaren, and Pearson (1944) determined the retention of thiamin, riboflavin, nicotinic acid, and pantothenic acid in rare and well-done rib roasts of beef. These investigations indicate that meat in general retains a high percentage of the vitamins of the B-complex during cooking, but that there is some heat destruction of thiamin and pantothenic acid. Since many of the retail cuts of beef require moist heat and longer cooking periods than those used for the rib roasts in Cover's study (1944)) there is further need to demonstrate the extent to which different methods of cooking beef may affect the retention of the B-vitamins.The present investigation was designed to study the retention of nicotinic acid and pantothenic acid when beef was braised, broiled, and fried under standardized conditions representative of good home-cooking procedures. I n the experiments on fried beef liver the retentions of thiamin and riboflavin were also included. EXPERIMENTAL PROCEDUREBraising: Pot roasts were used for the braising studies. Heel-ofiround was chosen to represent chunky, boneless cuts and chuck to represent thinner cuts with more surface area. Four pot roasts of each cut were used. The heel-of-round roasts weighed an average of 3.2 pounds and the chuck roasts 3.5 pounds before cooking. The heel-of-round roasts were cooked in a cast-aluminum pan, and the chuck roasts in a cast-iron pan. Both pans were provided with self-basting covers.The cooking was started when the internal temperature of the meat was 10 to 12OC.(50 to 53.6'F.)) by searing for 15 minutes in fat trimmed from the cut, using a full gas flame. After searing, a meat thermometer was inserted into the center of the meat, 25 ml. of water were added, and the pan was immediately covered. Two thermometers fitted into a cork were 'This study is submitted in partial fulfillment of the requirements for the Ph.D.

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Methods for the Determination of Thiamine

Mickelsen

Yamamoto

1958

Methods of Biochemical Analysis

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Thiamine in Beef Muscle. A Comparison of Values of the Thiochrome Reaction Applied with and without Adsorption

Cited by 9 publications

References 18 publications

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING¹

Methods for the Determination of Thiamine

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Thiamine in Beef Muscle. A Comparison of Values of the Thiochrome Reaction Applied with and without Adsorption

Cited by 9 publications

References 18 publications

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

Effects of Different Methods of Dehydration on Vitamin and Mineral Value of Meats

RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING1

Methods for the Determination of Thiamine

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Product

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RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING¹