Stability of selected B-vitamins during high pressure processing of meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F00%3A00000001" target="_blank" >RIV/00027022:_____/00:00000001 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Stability of selected B-vitamins during high pressure processing of meat
Original language description
Retention of thiamin, riboflavin, vitamin B6, niacin and pantothenic acid during high pressure processing of pork, beef and chicken meat was examinated. Fresh meat samples were vacuum packed and subjected to the effect of the high pressure of 200, 400 and 600 Mpa for 10 min at room temperature. High pressure meat tratment had merely a minimal influence of the content of the examinated B - vitamins. Small losses were only observed in thiamin, their extent was not influenced by meat treatment conditions.Changes in retention values of other factors examinated approximately corresponded to the experimental error of the respective determination methods.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/EP9024" target="_blank" >EP9024: Losses of selected nutritional factors during application of new techniques and technologies of food production and treatment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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