Vitamin Retention in Processed Meat...Effect of Storage

Chemistry of thiamine degradation on food products and model systems. Review

“…Subsequent studies showed that this equation can be successfully used in predicting thiamine retention in foods ( Agrawal et al, 1963;Bendix et al, 1951;Farrer, 1950Farrer, , 1953Sabry and Tannous, 1961). Farrer (1955), in his review on the thermal destruction of thiamine in foods, referred to the very low values for E obtained with several foods (Brenner et al, 1948;Farrer, 1950Farrer, , 1953Farrer and Morrison, 1949;Feaster et al, 1946;Rice et al, 1944). Two possible reactions were postulated, one involving the breaking of the CH "bridge" leaving the pyrimidine and thiazole moieties, and the other involving the breakdown of the thiazole ring with the production of hydrogen sulfide.…”

Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay

“…4 For Method 3 (b -0.917 a), for Method 5 (b -0.937 a). 6 Correction for Clarase not applied directly as reading correction in Methods 2, 4, and 5, because "quenching" effect of 4-fold concentration, of Clarase was greater (Table II) than "quenching" in beef digests with V< as much Clarase content.…”

Correction. Quantitative Determination of Ergosterol, Cholesterol, and 7-Dehydrocholesterol

“…A recent report by Feas ter et al (6) shows that the phenomenon of increased riboflavin as determined by microbiological assay also occurs during storage of processed pork.…”