B-vitamin retention in meat during storage and preparation. A review

In this review, the authors bring together present information on B-vitamin retention in frozen meat as it is affected by: Aging before freezing, the freezing process and length of frozen storage, cooking from the frozen or thawed state, method of thawing, cooking methods, and holding and reheating conditions. Literature reports on various cuts of pork, chicken, beef, lamb, turkey and veal are cited. Thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, vitamin B12, biotin, choline, and folic acid are considered.