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The Retention of Vitamins in Veal and Lamb During Cooking¹

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

1. Vitamin retention in veal and lamb after cooking has been studied.

2. The retention in the meat alone after roasting and broiling averaged 57 and 70% for thiamine, 82% for riboflavin and 80% for nicotinic acid.
The retention after braising of veal averaged 40% for thiamine, 73% for riboflavin and 61% for nicotinic acid. The retention after stewing averaged 26% for thiamine, 66% for riboflavin and 52% for nicotinic acid.

3. The average total thiamine retention in the meat plus drippings was 62% after roasting and braising, 80% after broiling, and only 51% after stewing. The average total retention after the various cooking methods ranged from 87 to 101% for riboflavin and 92 to 100% for nicotinic acid.

4. The vitamin content of different cuts of meats from the same carcass showed interesting variations. The average thiamine value was 1.7 µg. per gram of fresh lamb and 1.74 µg. per gram of veal. The average riboflavin value was 2.8 µg. per gram for lamb and 3.15 µg. per gram for veal, and the average nicotinic acid value for lamb was 58 µg. per gram and for veal was 67 µg. per gram.

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

Manuscript received 7 June 1943.