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

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70 B. S. SCHWEIGER! AND OTHERS ing pork loin. The total retention of biotin in the meat plus drippings ranges from 63 to 88% of the biotin present in the uncooked meat. The amount of biotin found in the drippings was very small, ranging from 1 to 5% of the total amount of biotin present in the original meat. This indicates that a very small amount of biotin leached out of the meat during cooking in contrast to higher amounts of thiamine, nicotinic acid and riboflavin that were found in the drippings as re ported by Mclntire et al. ( '43) and Schweigert et al. ( '43). The destruction of biotin during cooking is very likely due to the formation of the oxidized form of biotin, which is not utilized by Lactobacillus casei (Nielsen, Shull and Peterson, '42). SUMMARY 1. Biotin content of various meat products has been deter mined by the Lactobacillus casei method. 2. Kidney and liver were the richest sources of biotin. Heart, pancreas, and dark and light chicken meat were good sources. Beef spleen, lung, brain, and tongue contain about the same amount of biotin as pork, beef, veal and lamb muscle meats. Pork loins and hams averaged 50 mug. of biotin per gram of fresh tissue. 3. An average of 11% of the biotin was retained in the meat alone after cooking, and an average of 80% was retained in the meat plus drippings after cooking. 4. From 1-5% of the biotin present in the original meat was recovered in the drippings after cooking. ACKNOWLEDGMENT The authors wish to express their thanks to Dr. Catherine J. Personius, Professor of Home Economics, for cooking the meats, and to Mr. Robert W. Bray, of the Animal Husbandry Department, for selecting and cutting the meats used in the cooking experiments. Downloaded from jn.nutrition.org by guest on July 30, 2013
BIOTIN CONTENT OF MEATS 71 LITERATURE CITED CHELDELIN,VERNONH., ANDROGERJ. WILLIAMS 1942 The B vitamin content of foods. Univ. of Texas Pub. No. 4237, p. 105. LAMPEN,J. O., G. P. BAHLERANDW. H. PETERSON 1942 The occurrence of free and bound biotin. J. Nutrition, vol. 23, p. 11. MclNTIRE, J. M., B. S. SCHWEIGERT, L. M. HENDERSON AND C. A. ELVEHJEM 1943 The retention of vitamins in meat during cooking. J. Nutrition, vol. 25, p. 143. Methods of cooking and testing meats for palatability. U. S. D. A. and State Agrie. Exp. Station, Revised. Feb., 1933. NIELSEN,EDWARD,G. M. SHULLANDW. H. PETERSON 1942 Response of bacteria, yeast and rats to peroxide â€”treated biotin. Intestinal synthesis of biotin in the rat. J. Nutrition, vol. 24, p. 523. SCHWEIGERT,B. S., J. M. MC!NTIREANDC. A. ELVEHJEM 1943 The retention of vitamins in meats during storage, curing and cooking. J. Nutrition, vol. 26, p. 73. SHULL, G. M., B. L. HUTCHINGSANDW. H. PETERSON 1942 A microbiological assay for biotin. J. Biol. Chem., vol. 142, p. 913. SHULL,G. M., D. R. MILLERANDW. H. PETERSON 1943 (Unpublished work.) WAISMAN, H. A., AND C. A. ELVEHJEM 1941 The vitamin content of meats. Burgess Publishing Company, Minneapolis, Minnesota. 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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