These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: B-vitamin retention in meat during storage and preparation. A review.
    Author: Engler PP, Bowers JA.
    Journal: J Am Diet Assoc; 1976 Sep; 69(3):253-57. PubMed ID: 780410.
    Abstract:
    In this review, the authors bring together present information on B-vitamin retention in frozen meat as it is affected by: Aging before freezing, the freezing process and length of frozen storage, cooking from the frozen or thawed state, method of thawing, cooking methods, and holding and reheating conditions. Literature reports on various cuts of pork, chicken, beef, lamb, turkey and veal are cited. Thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, vitamin B12, biotin, choline, and folic acid are considered.
    [Abstract] [Full Text] [Related] [New Search]