Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

(Vitamin B-12 in ground meat)

M Milev

    Veterinarno-Meditsinski Nauki
    |January 1, 1975
    PubMed
    Summary

    This study examined vitamin B12 in veal and pork. Vitamin B12 content varied based on storage temperature, time, and microbial load, with cyanocobalamin being the predominant form.

    Related Experiment Videos

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Socio-demographic predictors and reasons for vitamin and/or mineral food supplement use in a group of outpatients in Skopje.

    Prilozi·2011
    Same author

    Analog implementation of ANN with inherent quadratic nonlinearity of the synapses.

    IEEE transactions on neural networks·2008
    Same author

    [Acute pseudo-obstruction of the large intestine].

    Khirurgiia·1987
    Same author

    [The common ventricle--current aspects of the nomenclature, clinical picture and possibilities for surgical treatment (a review of the literature with 3 case reports].

    Khirurgiia·1984
    Same author

    [Arterial embolisms in surgical heart patients].

    Khirurgiia·1984
    Same author

    [Work test in acquired heart valve defects].

    Vutreshni bolesti·1984

    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Microbiology

    Context:

    • Investigates vitamin B12 activity in minced meat under productional conditions.
    • Focuses on freshly cooled veal and pork, 24 hours post-slaughter.

    Purpose:

    • To determine the initial vitamin B12 content of minced meat.
    • To analyze the factors affecting vitamin B12 activity during meat processing and storage.

    Summary:

    • Initial vitamin B12 content in minced meat ranged from 0.0373 to 0.0432 micrograms per 100g dry matter.
    • Vitamin B12 activity is influenced by storage temperature, duration, and microbial contamination.
    • Cyanocobalamin is the primary vitamin B12 fraction found, with other fractions rarely detected.

    Impact:

    • Provides crucial data for understanding vitamin B12 stability in meat products.
    • Informs meat processing and storage guidelines to preserve nutritional value.
    • Highlights the importance of microbial control in maintaining meat quality.