Abstract:Extensive studies have been conducted on the vitamin content of uiicooked and cooked fresh meats; however, the data available on the vitamin content of various processed meats are limited. The ready-to-eat ineats classified as sausages, for example, constitute approximately 10% of the total meat production of government-inspected plants (2). The purpose of the present studies was to determine the proximate composition and thiamine, riboflavin, and niacin content of certain processed meats obtained during 1949 … Show more
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.