The influence of the degree of maturity and thermal processing on the content of B vitamins in beef

  • Bożena Waszkiewicz-Robak Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Mieczysław Obiedziński Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Elżbieta Biller Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Agnieszka Obiedzińska Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland

Abstract

The aim of the study was to assess the content of  B vitamins in various culinary elements of raw beef with differing degree of maturity. The types of thermal processing chosen for the study were: frying, grilling and/or roasting. The study material consisted of meat purchased in meat industrial plants immediately after the slaughter of animals at the age of 20-25 months. There were 5 culinary elements chosen for the study: topside spread, tenderloin, rump cut, shoulder and silverside, which were vacuum packed directly after the slaughter and kept refrigerated at 1oC in order to obtain different degrees of maturity (5, 10 and 15 days). It has been shown that beef is a good source of vitamin B12 and a poor source of other B vitamins, i.e. thiamine (B1) or riboflavin. Topside spread and shoulder contained the least of vitamin B12  and niacin (vit PP), however, a considerably higher content of these vitamins was observed in tenderloin, rump cut and silverside. Additionally, the content of  thiamine (vit B1), riboflavin (vit B2) and vit Bvaried considerably in different culinary elements of beef, however, it did not depend on the curing time.

Published
2017-12-01
How to Cite
WASZKIEWICZ-ROBAK, Bożena et al. The influence of the degree of maturity and thermal processing on the content of B vitamins in beef. Polish Journal of Applied Sciences, [S.l.], v. 3, n. 2, p. 78-83, dec. 2017. ISSN 2451-1544. Available at: <https://pjas.ansl.edu.pl/index.php/pjas/article/view/79>. Date accessed: 29 nov. 2022. doi: https://doi.org/10.19260/PJAS.2017.3.2.06.
Section
Food, Environmental and Agricultural Sciences and Technology