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Vitamins in Meat. Effect of Treatment of Animals before Slaughter on B Vitamins in Pork1
- Source :
- Journal of the American Dietetic Association; December 1956, Vol. 32 Issue: 12 p1175-1178, 4p
- Publication Year :
- 1956
-
Abstract
- Data on the Influence of transporting and feeding hogs just before slaughtering on the B-vitamin content of fresh and stored pork loins are reported. Loins stored at 0°F for forty-eight weeks showed no significant losses attributable to treatment for any of the four vitamins studied—riboflavin, thiallline, pantothenic acid, and niacin.
Details
- Language :
- English
- ISSN :
- 00028223
- Volume :
- 32
- Issue :
- 12
- Database :
- Supplemental Index
- Journal :
- Journal of the American Dietetic Association
- Publication Type :
- Periodical
- Accession number :
- ejs58122784
- Full Text :
- https://doi.org/10.1016/S0002-8223(21)16396-5