THE THIAMIN CONTENT OF MEAT

Abstract

Meats purchased in Winnipeg retail stores contained less thiamin than is reported in the literature for the same meats from other places. The values for pork compare with the ones reported in the literature, but those for other meats are distinctly lower. Arranged in descending order of thiamin content, the meats studied were: pork, variety meats, fowl, lamb, veal, and beef. Losses in cooking are quite high for fowl and some variety meats. Stewing and parboiling cause greater losses than roasting or frying.