Biotin Content of Meat and Meat Products

Abstract

Biotin content of various meat products has been determined by the Lactobacillus casei method. Kidney and liver were the richest sources of biotin. Heart, pancreas, and dark and light chicken meat were good sources. Beef spleen, lung, brain, and tongue contain about the same amount of biotin as pork, beef, veal and lamb muscle meats. Pork loins and hams averaged 50 mμg. of biotin per gram of fresh tissue. An average of 77% of the biotin was retained in the meat alone after cooking, and an average of 80% was retained in the meat plus drippings after cooking. From 1–5% of the biotin present in the original meat was recovered in the drippings after cooking.