Experiment Station Record, Volume 92, January-June, 1945 Page: 306
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306 EXPERIMENT STATION RECORD [Vol. 92
riboflavin, pantothenic acid, nicotinic acid, and ascorbic acid contents. There was
a general decrease in the vitamin concentrations of the clarified samples, ranging
from 8 to 45 percent. The decline, due to commercial clarification, was generally
to a lesser degree than that observed in an earlier study (E. S. R., 88, p. 550) in
which clarification was done under laboratory conditions. Determination of the
antihemorrhagic activities of the commercial samples showed that there was, no
perceptible reduction in this activity due to the clarification. This suggested that the
antihemorrhagic activity was not due to pollen present in the honey but to substances
dissolved in it.
Retention of the B-vitamins in rare and well-done beef, S. COVER, B. A.
McLAREN and P. B. PEARSON. (Tex. Expt. Sta.). (Jour. Nutr., 27 (1944), No.
5, pp. 363-375).-Right and left two-rib roasts of beef were cut alike from paired
wholesale ribs and used as pairs, one being analyzed raw and the other after cooking
by a standardized method. The entire meat (lean and fat) of each roast was
removed and ground to, a homogeneous mince which after thorough mixing was
sampled for determinations of moisture and fat (ether extract) and the B
vitamins. The thiamine values reported were determined photofluorometrically,
essentially by the method of Harris and Wang (E. S. R., 87, p. 762). Riboflavin,
nicotinic acid, and pantothenic acid were determined by microbiological procedures,,
those of Snell and Strong (E. S. R., 82, p. 587), Snell and Wright
(E. S. R., 87, p. 12), and Strong et al. (E. S. R., 86, p. 588), respectively, applied
to papain-takadiastase extracts from which the fat had been removed with chloroform
and the proteins by precipitation at pH 6.8-7.0. This method of preparing
the extract was utilized by McLaren et al. (see p. 161) in the simplified fluorometric
method developed for determining riboflavin in meats. Riboflavin in the
roasts was also determined by this latter method.
The 18 raw roasts from carcasses of Commercial grade averaged 1.3 gg. thiamine
per gram moist basis (range 0.8-1.7); 1.5 and 1.6 tlg. riboflavin by the fluorometric
and microbiological methods, respectively, (ranges 1.0-2.2 and 1.2-2.0);
49 &g. (39-60) nicotinic acid; and 4.9 fig. (3.8-5.7) pantothenic acid. Raw rib
roasts within a carcass did not show significant differences for any of the four
vitamins, but roasts from different animals showed highly significant differences for
thiamine, riboflavin, and nicotinic acid, and significant differences for pantothenic
acid. Thiamine and riboflavin values for the three raw rib roasts from a carcass
of Choice grade were within the range of those from the Commercial carcasses
(two grades below Choice), but the roasts from the Choice carcass were lower
than those from the Commercial carcasses in nicotinic and pantothenic acid.
Vitamin retentions were calculated from values for the cooked and raw roasts
expressed on the dry fat-free basis. The rare and well-done roasts, respectively,
retained 75 and 69 percent of the thiamine, 83 and 77 percent of the riboflavin,
75 and 79 percent of the nicotinic acid, and 91 and 75 percent of the panthothenic
acid. Retentions of thiamine and pantothenic acid were significantly lower in the
well-done than in the rare roasts, but with riboflavin and nicotinic acid the differences
between rare and well-done roasts were not significant. Only small
amounts of the vitamins were recovered in the drippings, which in these tests
were so meager in quantity that they formed crusts as the meat juices dripped
into the pan. One serving (4 oz.) of rib roast of beef was calculated to furnish
approximately 7 percent of the thiamine, 6 percent of the riboflavin, and 37 percent
of the nicotinic acid recommended for a moderately active woman for 1. day.
The retention of vitamins in veal and lamb during cooking, J. M. MCINTIRE,
B. S. SCHWEIGERT, and C. A. ELVEHJFM. (Wis. Expt. Sta.). (Jour. Nutr., 26
(1943), No. 6, pp. 621-630).-The three series of veal and two of lamb used in
this investigation were of known origin and were cut to give paired samples from
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U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5064/m1/319/: accessed April 19, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.