LPT 321: Meat Science (1+1)

VITAMINS

• Lean meat is an excellent source of B-complex group of vitamins.
• Fat-soluble vitamin found in meat is associated with body fat.
• Vitamin C is almost absent in lean meat, although certain organs contain it in minor quantities.
• Among the B-complex group of vitamins thiamine, riboflavin and niacin are present in high concentrations .
• It may be noted that pork surpasses several meats with regard to B-complex vitamins are concerned.
• In fact, lean pork has 5-10 times more thiamine than other meats.
• It has been noted that in monogastric animals like pigs, intake of vitamins in feed is directly reflected in their tissues.
• Several organ meats have slightly less protein and fat than skeletal meats.
• However, these are quite often more economical sources of protein and vitamins than retail cuts of skeletal meats.
• Liver is a rich source of iron, riboflavin, niacin and vitamin.