Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork

摘要

Combination treatments for preservation of irradiated pork were inves- tigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme de- natured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor α-tocoph- erol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured α-tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen.