STORAGE AND MICROBIAL ACTION UPON VITAMINS OF THE B‐COMPLEX IN PORK¹

Abstract

Information regarding the changes which occur in foods during storage is fundameptal to studies of nutritive value. Nevertheless until recently there have been few attempts to determine the effects of storage upon the nutrients, most attention being focused upon the retention of the original color, texture, and flavor and upon the prevention of bacterial spoilage. However, the fact that changes readily occur in the physical and organoleptic qualities of foods is indicative of enzyme activity. Since enzymes and vitamins are so frequently interrelated, it seems probable that changes in the concentrations of certain of the vitamins may occur as the food is stored.Losses of ascorbic acid and carotene from fruits and vegetables have been demonstrated-Esselen, Lyons, and Fellers (1942) ; Gleim, Tressler, and Fenton (1944) ; Harris and Mosher (1941) ; Mack, Tapley, and King (1939) ; Mack, Tressler, and King (1936) ; Manville, McMinis, and Chuinard (1936) ; Mayfield and Richardson (1940) ; Tressler, Mack, and King (1936)-but less attention has been given to the vitamins in other foods, especially meats In one limited investigation Schveigert, McIntire, and Elvehjem (1944) found that in fresh hams the niacin and thiamin content decreased by eight per cent and the riboflavin content decreased by 15 per cent during two weeks' storage a t -4OC. (24.8OF.).I n the present investigation an attempt has been made to determine more exactly the effect of storage upon the vitamin-B complex in pork. Since only slight changes were expected, some of the samples were stored until partially putrefied, thus permitting measurement of the rates of change of vitamin 'content over relatively long periods and correlation of these changes with the bacterial flora. ESPERIMEXTAL PROCEDURETwo types of muscle were studied, pork loin and pork trimmings, which are composed largely of flank muscle. I n the first series of experiments the changes in the vitamin content of pork loins were determined.Storage of Pork Loin: A few minutes after dispatch of the animals, seven U. S. Good pork carcasses were selected a t random on the dressing floor of the pork-processing plant. That portion of the right loin between the seventh vertebra and 16th vertebra, inclusive, was removed from Bach

The physiology of microbial spoilage in foods

“…Conceivably, pork spoils more readily than other meats because of its comparatively high content of B vitamins (Rice, Fried & Hess, 1946).…”