Vitamin B12 content in raw and cooked beef

The aim of this work was to evaluate the vitamin B-12 content and profile of cobalamin bioactive forms in raw and cooked beef. The study showed that vitamin B-12 distribution is unequal among beef muscles. The content of this nutrient ranges from 0.7 to 1.5 mu g/100 g of tissue. In beef, three biologically active forms of vitamin B-12 were determined, i.e.: methylcobalamin, adenosylcobalamin and hydroxycobalamin; the dominating form of vitamin B-12 was adenosylcobalamin (68% of total cobalamins). The process of roasting and grilling had little effect on the vitamin B-12 content in the final product as compared to the raw meat. The fried product was characterised by about a 32% lower content of cobalamins than in raw meat. (C) 2013 Elsevier Ltd. All rights reserved.