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The Retention of Vitamins in Meat during Cooking¹

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

1. Thiamine, nicotinic acid, and riboflavin contents of pork hams and loins before and after cooking were determined.

2. The average retention in the meat alone is 70% for thiamine after roasting and broiling, and 50% after braising; 85% for nicotinic acid after roasting and broiling, and 65% after braising; and 85% of riboflavin as a result of any of the cooking methods.

3. The total retention in the meat plus the drippings is about the same for all the methods, an average of 70% for thiamine and at least 90% for riboflavin and nicotinic acid.

4. Appreciable amounts of each of the vitamins are found in the drippings, particularly from braised loin cuts.

5. A wide variation occurs in the thiamine and riboflavin contents of different pork carcasses, nicotinic acid being more constant.

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

Manuscript received 19 October 1942.