The Retention of Vitamins in Meat during Cooking

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Abstract
Thiamine, nicotinic acid, and riboflavin contents of pork hams and loins before and after cooking were determined. The average retention in the meat alone is 70% for thiamine after roasting and broiling, and 50% after braising; 85% for nicotinic acid after roasting and broiling, and 65% after braising; and 85% of riboflavin as a result of any of the cooking methods. The total retention in the meat plus the drippings is about the same for all the methods, an average of 70% for thiamine and at least 90% for riboflavin and nicotinic acid. Appreciable amounts of each of the vitamins are found in the drippings, particularly from braised loin cuts. A wide variation occurs in the thiamine and riboflavin contents of different pork carcasses, nicotinic acid being more constant.
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