The Retention of Vitamin B₆ in Roasts from the Longissimus Dorsi Muscle of Beef When Cooked by Dry Heat

Author

Jeanne Rebecca Vannoy, University of Tennessee, Knoxville

Date of Award

8-1965

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Jane R. Savage, Melvin R. Johnston

Abstract

Summary: The average amount of vitamin B₆ retained in the longissimus dorsi roasts after cooking to the medium-done stage was 78.8 per cent. On average, 16.6 per cent of the vitamin B₆ was transferred to the drippings giving a total average retention of vitamin B₆ in roasted beef of 93.4 per cent. This retention is somewhat higher than that which had been reported previously, but is consistent with what is known concerning the stability of vitamin B₆ in the presence of heat.

Recommended Citation

Vannoy, Jeanne Rebecca, "The Retention of Vitamin B₆ in Roasts from the Longissimus Dorsi Muscle of Beef When Cooked by Dry Heat. " Master's Thesis, University of Tennessee, 1965.
https://trace.tennessee.edu/utk_gradthes/3966