Retention of Vitamin B₆ in Oven-Braised Semimembranosus Muscle of Beef

Introduction [Abbreviated]:

The present study involved six tests conducted to determine the effects of oven-braising, a moist-heat method, on vitamin-B₆ retention of beef. Paired roasts from the semimembranosus muscle of three grain-finished and three grass-finished steers were used in the study. The right side roast of each pair was cooked by oven-braising. The cooked roasts and the drip were analyzed for total vitamin-B₆ content by the yeast microbiological method of Atkin et al. (1943); the left side roasts were analyzed raw. Total cooking retentions of vitamin B₆ were calculated as the sum of that retained in the cooked roasts and that transferred to the drip.