BIOTIN CONTENT OF MEAT AND MEAT PRODUCTS 1 The biotin ...

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68 B. S. SCHWEIGER! AND OTHERS drippings were retained for analysis. The moisture and fat determinations and preparation of the meats and drippings for analysis are the same as reported by Mclntire et al. ('43), and Schweigert et al. ('43). The detailed results of one of the cooking series are given in table 2. COOKINGIIETHOD loin,roastedFresh loin,braisedFresh loin,broiledFresh ham,roastedFresh TABLE 2 Biotin content of meat before and after cooking. BEFORE of OF COOKINGFresh fresh meatam.11053323472348broiled drippingsMt.0.610.700.323.15Retained in of cooked incooked total cooking%818361700.55 in biotin retained%8388637387 meatmug./4343484544h||no.47.614.316.7106.035.2 meatm/ig./gm.4549584860Biotin meatM-38.711.910.274.230.2Total in ham,Weight 801Biotin COOKING-â€¢s111team.8592421761542503Biotin !AFTER 3Biotin TABLE duringDETERMINATIONBoast retention 12Braised loin 12Broiledloin 2Roast loin 12Braised ham 1Broiled ham ham 2cooking.BIOTIN 86Total RETAINED IN RETAINED%828377886376737887 HEAT ALONE%8081768361767d7686TOTAL F"; Downloaded from jn.nutrition.org by guest on July 30, 2013
BIOTIN CONTENT OF MEATS 69 The biotin retained in the meat alone after cooking was calculated by dividing the total micrograms of biotin in the entire piece of cooked meat by the total micrograms in the uncooked meat. The total per cent retained in the meat plus drippings was calculated by adding the micrograms of biotin in the drippings and fresh cooked meat and dividing the sum by the total micrograms in the uncooked meat. The per cent retained in the meat alone and the per cent retained in the meat plus drippings in two cooking series are found in table 3. DISCUSSION The biotin content of meat products agrees fairly well with the results reported by Lampen et al. ('42). In most cases our results were higher, particularly in the case of pork kidney, beef kidney and heart. Our results agree very well with the values reported by Cheldelin and Williams ( '42), who used Saccharomyces cerevisiae as the test organism. The only discrepancy exists in the biotin content of light chicken meat. They found 54 mpg. of biotin per gram of fresh tissue as com pared to 113 ni|jg. per gram which we obtained. The results obtained with Saccharomyces cerevisiae and Lactobacillus casei methods are, therefore, in very good agreement. Liver and kidney were found to be the best sources of biotin. Pork kidney averaged 6230 m|jg. per gram of dry tissue as compared to 4050 mug. of biotin per gram for beef kidney. Lamb liver contained 4375 niMg. per gram, beef liver averaged 3530, veal liver 2820, and pork liver averaged 2840 mpg. per gram of dry tissue. Heart, pancreas, and dark and light chicken meat are good sources of biotin. Beef spleen, lung, brain, and tongue have about the same amount of biotin in millimicrograms per gram of fresh tissue as lamb, beef, veal and pork muscle meats. Pork hams and loins averaged 50 mug. per gram of fresh tissue. From 61 to 86% of the biotin was retained in the meat alone after cooking, the lowest retention being observed after broil- Downloaded from jn.nutrition.org by guest on July 30, 2013
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BIOTIN CONTENT OF MEAT AND MEAT PRODUCTS 1 The biotin ...

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