Vitamin K Content of Ground Beef
- 1 November 1966
- journal article
- research article
- Published by Elsevier BV in Journal of Nutrition
- Vol. 90 (3), 331-334
- https://doi.org/10.1093/jn/90.3.331
Abstract
The vitamin K content of cooked ground beef was determined by bioassay in the rat to be equivalent to about 0.07 µg of phylloquinone/g of tissue. Approximately one-half of this activity was concentrated from beef fat by molecular distillation. Beef preserved by γ-irradiation did not contain a detectable amount of vitamin K nor any detectable anticoagulant activity.Keywords
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