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Journal of Nutrition Vol. 28 No. 4 October 1944, pp. 219-223
Copyright © 1944 by American Society for Nutrition
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The Choline and Pyridoxine Content of Meats1

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

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

A survey of the choline and pyridoxine content of veal, lamb, pork, beef, special organ meats, and commercially prepared meats has been made. Muscle meats contain from 0.22 to 0.45 mg. of pyridoxine and 70 to 144 mg. of choline per hundred grams. Kidney, heart and liver are somewhat higher.

The vitamin retention after curing and cooking was studied. Between 87 and 114% choline retention was observed while the pyridoxine retention ranged from 14 to 42% after cooking. An average of 57% of the pyridoxine was retained in ham after curing.

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.

Manuscript received 1 June 1944.




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