title: (Vitamin B-12 in ground meat)
abstract: Studied was the vitamin B12 activity of minced meat obtained under productional conditions from freshly cooled (24 hours after slaughter) veal and pork. It was  found that the vitamin B12 content of the minced meat one hour after it had been obtained varied within the range of 0.0373 to 0.0432 micrograms per 100 g of dry matter. Later in the production process its activity turned out to be closely related to the temperature and period of storage as well as to the microbial content of meat. Cyanocobalamin is said to be the fraction that is most often established in mined meat, and very rarely some other fractions are found, such as Factor I (B12--Factor III).
mesh_terms: D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D013552:Swine; D013696:Temperature; D013997:Time Factors; D014805:Vitamin B 12 / Q000032:analysis*
chemical_list: D014805:Vitamin B 12
vernacular_title: Vitamin B-12 V mlianoto meso