The Nicotinic Acid Content of Meat

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Abstract
Nicotinic acid analyses of a number of meats purchased at retail stores are reported, based on a chemical procedure using completely decolorized digests of the tissue. The values reported are considerably lower than have been obtained by others using either bio-assay on the dog or a chemical procedure with only partly decolorized digests, but they correspond more closely with results obtained in the microbiological assay and are believed to be more nearly correct. The effect of cooking on several types of meat has been examined; generally from one-third to one-half of the nicotinic acid was lost, based on the dry weight of the meat.
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