Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, vitamin B12, could be affected by this handling. This study aimed assess B12 losses Algerian Hamra lamb caused (06 months at -18 °C) boiling for 45 minutes 80 °C with regard modifications water-holding capacity (WHC). Samples of Longissimus lumborum (LL) thoracis (LT) were utilized micronutrient using microbiological assay (VitaFast®). In comparison Fresh Raw Meat (FeRM), Frozen (FoRM) was marked a reduced difference (1.36 ± 0.14 vs. 1.19 0.12 µg/100 g, respectively). However, values decreased significantly Boiled (FeBM) (0.78 0.40) (FoBM) (1.00 0.07) compared FeRM. recorded cooking loss (CL) forced drip (FDP) appeared identical. is generally processes (longer time higher temperature treatments) than short freezing (less 06 – 18 °C). Keywords: vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.