Nutrient Content of Variety Meats.
- 1 September 1962
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 27 (5) , 459-462
- https://doi.org/10.1111/j.1365-2621.1962.tb00127.x
Abstract
SUMMARY: Analyses are presented of the vitamin A, vitamin C, and iron content and proximate composition of raw variety meats from beef, calf, lamb, and pork. Vitamin A content of liver varied considerably from reported values. Extreme variations within different liver samples were also observed. Lamb liver contained the largest amounts of vitamin A of any of the samples tested. Small amounts were found in kidney and lamb lung. Vitamin C content was greatest in calf and beef thymus.This publication has 4 references indexed in Scilit:
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- A RAPID, SIMPLE METHOD FOR THE DETERMINATION OF REDUCED, DEHYDRO-, AND TOTAL ASCORBIC ACID IN BIOLOGICAL MATERIALJournal of Biological Chemistry, 1955
- Simplified Procedure for Extraction and Determination of Vitamin A in LiverAnalytical Chemistry, 1954
- DETERMINATION OF IRON IN FOODS AND FOOD PRODUCTSJournal of Food Science, 1947