Journal of Nutrition

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Journal of Nutrition Vol. 27 No. 5 May 1944, pp. 419-424
Copyright © 1944 by American Society for Nutrition
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The Retention of Vitamins in Pork Hams During Curing1

B. S. Schweigert, J. M. McIntire and C. A. Elvehjem

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

1. The thiamine, riboflavin and nicotinic acid retentions during curing of pork hams have been studied using two methods of calculation.
2. When calculated on the basis of the total vitamin content of the fresh and cured hams, 80% of the thiamine, 97% of the riboflavin and 100% of the nicotinic acid were retained.
3. When calculated on the basis of the vitamin content per gram of protein in the fresh and cured hams, 85% of the thiamine, 104% of the riboflavin and 106% of the nicotinic acid were retained.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Supported in part by a grant from the National Live Stock and Meat Board, made through the National Research Council.

Manuscript received 17 January 1944.




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