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The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion.
Rezler R, Krzywdzińska-Bartkowiak M, Piątek M. Rezler R, et al. Molecules. 2023 Aug 17;28(16):6102. doi: 10.3390/molecules28166102. Molecules. 2023. PMID: 37630352 Free PMC article.
The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 C for 6-18 h and, for comparison, in an autoclave at 121.1 C. The heating c …
The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 conten …
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles.
Muroya S, Oe M, Ojima K. Muroya S, et al. Meat Sci. 2018 Mar;137:228-234. doi: 10.1016/j.meatsci.2017.11.035. Epub 2017 Dec 2. Meat Sci. 2018. PMID: 29223015
We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, namely the longissimus lumborum (LL) in addition to vastus intermedius (VI). ...In contrast, the thiamine content in bot …
We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork mus …
Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts.
Fox JB Jr, Thayer DW, Jenkins RK, Phillips JG, Ackerman SA, Beecher GR, Holden JM, Morrow FD, Quirbach DM. Fox JB Jr, et al. Int J Radiat Biol. 1989 Apr;55(4):689-703. doi: 10.1080/09553008914550721. Int J Radiat Biol. 1989. PMID: 2564877
A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B1), riboflavin (B2), niacin, pyridoxine (B6) and cobalamin (B12) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. ...The losses of ri …
A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B1), riboflavin (B2), niacin, …