Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

Microbial thiamine production : Harnessing the power of microbes for meaty aromas

“…Beef and veal have lower thiamine concentrations, compared to pork, with around 0.4 to 1.1 mg/kg (Leonhardt & Wenk, 1997). Chicken on the other hand is reported to have a large variation in thiamine concentration, ranging from 0.9 to 2.3 mg/kg (Graham et al, 1998;Leonhardt & Wenk, 1997). Studies on cooked ham found that the addition of about 100 mg/kg is sufficient for desired flavour formation of molecules such as 2-methyl-3-furanthiol, which is the main thiamine degradation product that has a meaty, roasted odour Alim et al, 2019;Cerny, 2007).…”