Thiamin content and retention in venison
Guild, L.; Raines, R.
Journal of the American Dietetic Association 60(1): 42-44
1972
ISSN/ISBN: 0002-8223 PMID: 5061694 Document Number: 56598
Estimation of thiamin in a limited number of samples of venison indicated that the average content in raw loin and rib chops and in sirloin tip was about 0.27 mg/100 g. The average contribution from 100 g braised loin or rib chop and roasted round was about 0.21 mg. Retention of thiamin during braising was about two-thirds of the original amount for loin chops, but only a little over half for a thinner rib chop.