Milev M
Vet Med Nauki. 1975;12(2):58-62.
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).
研究了在生产条件下，用刚冷却（屠宰后24小时）的小牛肉和猪肉制成的碎肉中的维生素B12活性。结果发现，碎肉制成1小时后的维生素B12含量在每100克干物质0.0373至0.0432微克的范围内变化。在生产过程后期，其活性与储存温度、储存时间以及肉中的微生物含量密切相关。据说氰钴胺是碎肉中最常检测到的成分，很少发现其他成分，如因子I（B12-因子III）。
