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The Retention of Vitamins in Meats during Storage, Curing and Cooking¹

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

1. The thiamine, nicotinic acid and riboflavin contents of fresh, fresh stored, and cured hams before and after cooking were determined.

2. Average retention during storage is 92% for the thiamine and nicotinic acid and 85% for the riboflavin.

3. The retention in curing was found to be 73% for the thiamine, 84% for the nicotinic acid and 92% for the riboflavin.

4. The average retention in the meat alone after roasting was 58% for thiamine, 79% for the nicotinic acid, and 74% for the riboflavin; after frying, 86% for the thiamine, 85% for the nicotinic acid and 77% for the riboflavin.

5. The average total retention in the meat plus drippings after roasting was 70% for thiamine, 96% for the nicotinic acid, and 84% for the riboflavin; after frying, 92% for the thiamine, 96% for the nicotinic acid, and 86% for the riboflavin.

6. The over-all retention of the vitamins from fresh stored to cured fried samples agrees very well with the vitamin retention during curing and frying.

7. From 10–15% of each of the vitamins was found in the drippings from roasting and frying.

8. A higher retention of thiamine in the meat alone was found after frying, as compared to roasting, braising and broiling.

Manuscript received 8 February 1943.