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 HighWire Citing Articles via Google Scholar Google Scholar Articles by Henderson, L. M. Articles by Elvehjem, C. A. Search for Related Content PubMed Articles by Henderson, L. M. Articles by Elvehjem, C. A.

The Distribution of Pyridoxine (Vitamin B₆) in Meat and Meat Products¹

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

1. The pyridoxine content of meat and meat products has been determined by means of a rat growth method.

2. Kidney and muscle were the richest sources containing 20–30 µg. per gram while heart and liver were somewhat lower with 10–15 µg. per gram; spleen, pancreas, brain and lung were poor sources containing less than 8 µg. per gram on the dry basis.

3. The fried meat samples showed least destruction, but roasting and stewing caused losses of from 20 to 50%. Commercial processing of various meat samples resulted in similar losses.

4. Some samples of fish muscle, milk, and cereals were also assayed.

Manuscript received 12 December 1940.

This article has been cited by other articles:

				H. R. BUTT, W. V. LEARY, and R. M. WILDER DISEASES OF NUTRITION: REVIEW OF CERTAIN RECENT CONTRIBUTIONS Arch Intern Med, February 1, 1942; 69(2): 277 - 343. [Abstract] [PDF]