CANADIAN WILTSHIRE BACON: XXIX. CHANGES IN THE THIAMINE, RIBOFLAVIN, AND NIACIN CONTENTS PRODUCED BY CURING, STORAGE, AND COOKING

Abstract

Significant amounts of thiamine and niacin, but not of riboflavin, were lost during the process of curing pork half-backs in brine pickle on a semicommercial scale. This loss was not related to the final chloride or nitrate content of the meat. Cured half-backs stored at 30° F. (−1.1 °C.) for 24 days lost significant amounts of thiamine and riboflavin, but the niacin content remained unchanged. Curing caused a significant increase in the percentage of niacin retained after cooking. During the storage of cured half-backs, the percentage of thiamine retained after cooking increased significantly.