Abstract
SummaryThe changes in thiamin content, pH, and moisture content of some pre‐packaged minced meats during heat processing were measured. Minced pork, lamb, turkey and guinea fowl meat samples of weights ranging from 20 to 75g were heat processed at 90 and 90°C for 15 min to 5h. the data obtained showed that a considerable amount of thiamin was lost during processing, and that the retention of thiamin decreased with increasing process temperatrue, time and cooking losses. the results also suggested that high initial sample pH may tend to decrease thiamin retention in minced meat on application of heat.
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