The Retention of Vitamins in Pork Hams During Curing
- 1 May 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 27 (5), 419-424
- https://doi.org/10.1093/jn/27.5.419
Abstract
The thiamine, riboflavin and nicotinic acid retentions during curing of pork hams have been studied using two methods of calculation. When calculated on the basis of the total vitamin content of the fresh and cured hams, 80% of the thiamine, 97% of the riboflavin and 100% of the nicotinic acid were retained. When calculated on the basis of the vitamin content per gram of protein in the fresh and cured hams, 85% of the thiamine, 104% of the riboflavin and 106% of the nicotinic acid were retained.Keywords
This publication has 8 references indexed in Scilit:
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- The Influence of the Thiamine Intake of the Pig on the Thiamine Content of Pork with Observations on the Riboflavin Content of PorkJournal of Nutrition, 1943
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Retention of Vitamins in Meats during Storage, Curing and CookingJournal of Nutrition, 1943
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A MICROBIOLOGICAL METHOD FOR THE DETERMINATION OF NICOTINIC ACIDPublished by Elsevier ,1941
- The Concentration of Vitamin B1 in the Tissues of the RatJournal of Nutrition, 1939