Liha töötlemine
the B vitamins content, both under mild (70– 62:107–112.
90°C) and severe (120°C) conditions. These Boles, J. A., and J. E. Swan. 2002b. Meat and storage
effects on processing characteristics of beef roasts.
researchers found that after 5 minutes of Meat Science 62:121–127.
cooking at 100°C, all B vitamins analyzed Boles, J. A., F. C. Parrish, Jr., C. L. Skaggs, and L. L.
were not detectable in the homogenized Christian. 1991. Effect of porcine somatotropin, stress
susceptibility, and final end point of cooking on
boiled ham without fortification. the sensory, physical, and chemical properties of
Rhee et al. (1993) reported that samples pork loin chops. Journal of Animal Science