Vitamin B12 content in raw and cooked beef

Małgorzata Czerwonka; Arkadiusz Szterk; Bożena Waszkiewicz-Robak

doi:10.1016/j.meatsci.2013.11.022

Vitamin B12 content in raw and cooked beef

Meat Sci. 2014 Mar;96(3):1371-5. doi: 10.1016/j.meatsci.2013.11.022. Epub 2013 Dec 1.

Authors

Małgorzata Czerwonka¹, Arkadiusz Szterk², Bożena Waszkiewicz-Robak²

Affiliations

¹ Department of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, 1 Banacha, 02-097 Warsaw, Poland. Electronic address: malgorzata.czerwonka@wum.edu.pl.
² Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-0776 Warsaw, Poland.

PMID: 24361556
DOI: 10.1016/j.meatsci.2013.11.022

Abstract

The aim of this work was to evaluate the vitamin B12 content and profile of cobalamin bioactive forms in raw and cooked beef. The study showed that vitamin B12 distribution is unequal among beef muscles. The content of this nutrient ranges from 0.7 to 1.5 μg/100 g of tissue. In beef, three biologically active forms of vitamin B12 were determined, i.e.: methylcobalamin, adenosylcobalamin and hydroxycobalamin; the dominating form of vitamin B12 was adenosylcobalamin (68% of total cobalamins). The process of roasting and grilling had little effect on the vitamin B12 content in the final product as compared to the raw meat. The fried product was characterised by about a 32% lower content of cobalamins than in raw meat.

Keywords: Adenosylcobalamin; Beef; Cyanocobalamin; Hydroxycobalamin; Methylcobalamin; Vitamin B(12).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Cooking
Meat / analysis*
Muscle, Skeletal / chemistry
Vitamin B 12 / analysis*

Substances

Vitamin B 12