The Distribution of Pyridoxine (Vitamin B6) in Meat and Meat Products

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Abstract
The pyridoxine content of meat and meat products has been determined by means of a rat growth method. Kidney and muscle were the richest sources containing 20–30 μg. per gram while heart and liver were somewhat lower with 10–15 μg. per gram; spleen, pancreas, brain and lung were poor sources containing less than 8 μg. per gram on the dry basis. The fried meat samples showed least destruction, but roasting and stewing caused losses of from 20 to 50%. Commercial processing of various meat samples resulted in similar losses. Some samples of fish muscle, milk, and cereals were also assayed.