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  • Title: [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Author: Mglinets AI, Katserikova NV, Pozniakovskiĭ VM.
    Journal: Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685.
    Abstract:
    Enrichment of meat chopped products with thiamin, riboflavin, niacin and ascorbic acid in a dose of 1, 1.25, 10 an 75 mg (respectively) per portion provides their content in prepared products comprising a half of the daily requirements of a human in these vitamins. Different types of heat treatment (routine frying, IR- and UHF-heating) lead to relatively high preservation of the vitamins added (70-90%). It is recommended that meat chopped cutlets be used as vitaminization objects.
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