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Influence of Cooking and Canning on the Vitamin B Content of Beef and Pork

North Dakota Agricultural Experiment Station

Abstract

Conclusions:

1. Since 0.45 gram per week of the raw lean pork gave slightly better gains than 4.5 grams of the raw lean beef it is evident that the pork used in these trials was at least ten times more potent in vitamin B than the beef. This is in accordance with Hoagland's findings, that pork is richer in vitamin B than beef.
   
2. Cooking pork and beef at a temperature of 92 degrees C. destroyed some of the vitamin B. Canning by the usual pressure cooker method caused a somewhat greater destruction of the vitamins than ordinary cooking.
   
3. Heating the beef in the pressure cooker appeared to render it less palatable than the raw or cooked beef and apparently destroyed most of the vitamin B.
   
4. The irregular results obtained with the beef suggest that possibly some unrecognized factor is involved or that pork contains some factor, not found in beef, which protects vitamin B from destruction in the pressure cooker.