Variation in Thiamine Content of Raw Beef Muscle2

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Abstract
Thiamine content was determined on the longissimus dorsi muscle of rib from 54 steers from known sires of two breeds. Half of them from each sire were fed a ration containing 35% concentrates and the others 70% concentrates. The thiamine content of the ribeye from animals on the two rations did not differ significantly. When the data for the two years were analyzed together the difference between breeds was highly significant, but the difference between sires within breeds was not significant. Simple correlations were not significant between thiamine content and each of the following: daily gain on test, chilled carcass weight, chilled carcass weight per day of age, carcass grade, estimated fat in carcass, estimated marbling, ether extract of trimmed 9-10-11 ribeye, juiciness scores of broiled loin or braised loin, tenderness scores of broiled loin or braised loin and shear force values of broiled loin or braised loin. Copyright © . .