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

Author

Lois Ann Wodarski, University of Tennessee, Knoxville

Date of Award

3-1967

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Ada Marie Campbell, Frances A. Schofield

Abstract

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.

Recommended Citation

Wodarski, Lois Ann, "Retention of Vitamin B₆ in Oven-Braised Semimembranosus Muscle of Beef. " Master's Thesis, University of Tennessee, 1967.
https://trace.tennessee.edu/utk_gradthes/3866