Thiamine, Riboflavin, and Niacin Costent of Turkey Tissues as Affected by Storage and Cooking

Thiamine, Riboflavin, and Niacin Content of Chicken Tissues, as Affected by Cooking and Frozen Storage

“…By the latter method, values of 0.078 and 0.111 mg. per cent were found by Booher and Hartzler (1939) for breast and leg, respectively; 0.07 and 0.15 for breast and 0.18 and 0.27 for leg by Mickelsen et d. (1939). The same contrast was seen in the turkey study, Cook, Morgan, and Smith (1949), in which fresh samples of leg and breast meat were found by rat-growth to yield about one-third more thiamine than by the chemical procedure, but samples stored three months appeared to have the same thiamine content when analyzed by the two methods. Tissues of the birds used by Millares and Fellers (1949) were found to contain considerably more thiamine than any of the lots used in this experiment.…”

“…I n a parallel study of turkey tissues, Cook, Morgan, and Smith (1949), the heart was found to be not only rich in riboflavin but also to contain more thiamine than any of the other tissues, not excluding the liver. The lower thiamine content of the chicken hearts may be due to the fact that these birds were considerable younger than the turkeys, or there may be a species difference.…”

The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,

“…These findings are in accord with those reported by other workers-that the fishy flavor may be found in both birds receiving fish solubles and those not receiving fish solu-bles. Klose et al (1951) reported that fishy flavors and odors in roasted turkeys, observed when feeding fish (oil) products or a highly unsaturated oil, appeared to increase very little, if any, during storage up to 13 months, and Cook et al (1949) also reported that frozen storage for three months did not result in any significant change in flavor of turkeys receiving 13 percent fish meal and 0.5 percent fish oil.…”

“…Reports on the use of fish products have indicated the possibility of the development of fishy or off flavors in poultry with rations containing 0.25 to 1.0 percent of cod liver oil or A and D feeding oil concentrates, in conjunction with 5 to 18 percent of fishmeals (Swickard et al, 1953;Marsden et al, 1952;Cook et al, 1949;and Marble et al, 1938). Asmundson et al (1938) reported that a high grade fish meal at 25 percent did not apparently produce an off flavor, although an off flavor was reported for birds fed 2 or 5 percent fish oil, Klose et al (1951) have further indicated that the fishy flavor which can be caused by fish products may also be produced by a highly unsaturated oil such as linseed oil.…”

Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking

“…The results of several studies have been published concerning influence of diet and management on the vitamin composition of poultry meat (Stamberg et al, 1947;Pudelkewicz et al, 1963): frozen storage (Cook et al, 1949;Morgan et al, 1949;Millares and Fellers, 1949): freeze drying (Rowe et al, 1963); and cooking methods (Hodson, 1941;Dann and Handler, 1942;and Cheldelin et al, 1943). The vitamin content of dark meat and white meat have been reported by various authors (Michelson et al, 1939a, b;Mclntire et al, 1941;Dann and Handler, 1942;Rice ei al, 1946;Holman, 1956;and Rowe et al,1963).…”