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 Schweigert, B. S. Articles by Elvehjem, C. A. Search for Related Content PubMed Articles by Schweigert, B. S. Articles by Elvehjem, C. A.

Biotin Content of Meat and Meat Products¹

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

1. Biotin content of various meat products has been determined by the Lactobacillus casei method.

2. Kidney and liver were the richest sources of biotin. Heart, pancreas, and dark and light chicken meat were good sources. Beef spleen, lung, brain, and tongue contain about the same amount of biotin as pork, beef, veal and lamb muscle meats. Pork loins and hams averaged 50 mµg. of biotin per gram of fresh tissue.

3. An average of 77% of the biotin was retained in the meat alone after cooking, and an average of 80% was retained in the meat plus drippings after cooking.

4. From 1–5% of the biotin present in the original meat was recovered in the drippings after cooking.

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

Manuscript received 27 January 1943.