ArticleFoods (Basel, Switzerland)2025
Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Vitamins as modulators of Deltaretrovirus infection: implications for HTLV-1 and bovine leukemia virus-associated diseases.Archives of microbiology · 2026Review
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4 authors.
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Abstract
BACKGROUND/
objectivesHeat processing techniques can alter the energy and nutritional value of meat. This study examined the effect of various types of heat processing (water bath cooking WBC, oven convection roasting OCR, grilling G, and pan frying PF) on the content and retention of vitamins A, D, E, K, and cholesterol in White Kołuda
methodsThe contents of fat-soluble vitamins and cholesterol were determined by High-Performance Liquid Chromatography (HPLC). Cooking loss (CL), retention, and the percentage coverage of the Nutrient Reference Values (NRV) for vitamins in adults by 100 g of meat were calculated.
resultsThe CL was higher (
conclusionsOur research can help consumers choose goose meat as an alternative to red meat to diversify and balance their diet. WBC ensures the least loss of fat-soluble vitamins while ensuring the health safety of meat, which may be important information for consumers, the catering industry, and the poultry industry.
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