The Distribution of Riboflavin in Meat and Meat Products

Abstract

The riboflavin content of meats and meat products has been determined by the use of a microbiological method. Liver and kidney of pork, beef, lamb and veal are uniformly higher than other organs of these species. The muscular tissues show a lower riboflavin content than the glandular tissues. There appeared to be no loss of riboflavin by the ordinary household method of stewing. However, the samples that were roasted or fried showed appreciable losses.