Data are presented which show that thiamine can be stored at a rapid rate in pork muscle, and that these tissues can become saturated within 35 days or less. It is suggested that the nutritional status and the physiological status of the pig are factors which determine the thiamine content of pork. The pig differs from other animal species studied, with regard to the relatively slow rate of loss of stored thiamine after extra dietary thiamine has been withdrawn. Occasionally pigs are encountered which, for reasons still unexplained, are limited in their ability to store thiamine rapidly and efficiently.