Comparison of Methods for Determination of the Vitamin B12 Potency of Meats

Abstract

Studies on the rat growth, liver storage and microbiological methods of analysis for vitamin B₁₂ in meats have been conducted. The results obtained for the rat assay and microbiological assay were in good agreement for beef and pork muscle cuts, but the results by the rat growth and liver storage assay were considerably higher for lamb leg, beef liver and beef kidney. Beef liver was found to contain 20 to 50 times and beef kidney 10 times as much vitamin B₁₂ as muscle cuts. Preliminary studies indicate that over 70% of the vitamin B₁₂ is retained during cooking of pork, beef and lamb cuts. Limitations of the animal and microbiological methods for analysis for vitamin B₁₂ are discussed.