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Nicotinic Acid Content of Meat and Meat Products¹

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

Nicotinic acid content of meats was determined by the cyanogen bromide-aniline method.

Liver and kidney were the richest sources of nicotinic acid. The average value for liver was 18 mg. per 100 gm. of fresh tissue. All animal tissue contains a significant amount of nicotinic acid.

Cooking and commercial processing caused some loss of the vitamin.

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

Manuscript received 4 August 1941.

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