QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Mickelsen, O. Articles by Elvehjem, C. A. Search for Related Content PubMed Articles by Mickelsen, O. Articles by Elvehjem, C. A.

The Distribution of Vitamin B₁ (Thiamin) in Meat and Meat Products¹

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

1. A biological method of assaying various materials for their vitamin B₁ content has been described. This is based on a comparison of the growth of rats on a basal ration containing the material to be assayed with the growth of rats on the basal ration with added amounts of crystalline vitamin B₁.

2. A simple method of drying moist materials, which minimizes destruction of vitamin B₁, has also been described.

3. By our method of assay a large number of meats and meat products have been tested for their vitamin B₁ content. A study has also been made on the stability of the vitamin under various types of household cooking. Here it was found that there was slight destruction of the vitamin during frying, but with roasting, broiling or stewing, the destruction of the vitamin approached 50%.

4. A study of the influence of fats on the growth of the rats on our basal ration has been made. Our work showed that levels of fat up to 20% had no influence on the validity of our assays.

Supported in part by a grant from the National Live Stock and Meat Board made through the National Research Council.

Manuscript received 14 November 1938.