Journal
MEAT SCIENCE
Volume 62, Issue 1, Pages 73-78Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00230-3
Keywords
B-1; B-2; B-6; B-12; meat; pork
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The. concentration of B vitamins (B-1, B-2, B-6, and B-12) was determined in three pork muscles (Longissimus dorsi, loin; Biceps femoris, ham; and Triceps brachii, shoulder) and in pork and other meat products (cooked, pickled, and cured), of importance because they are consumed in high quantities. The results were compared with values reported by other authors and their contribution to the daily intake of these vitamins estimated. This showed that pork provides, on average, 97, 25.8, 35/43.7 (men/women), and 37% of the RDA (Recommended Dietary Allowances) for vitamins B-1, B-2, B-6, and B-12, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.
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