Vitamin K Content of Ground Beef

Vitamin K Content of Ground Beef

The vitamin K content of cooked ground beef was determined by bioassay in the rat to be equivalent to about 0.07 µg of phylloquinone/g of tissue. Approximately one-half of this activity was concentrated from beef fat by molecular distillation. Beef preserved by γ-irradiation did not contain a detect...

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Veröffentlicht in:The Journal of nutrition 1966-11, Vol.90 (3), p.331-334
Hauptverfasser: Matschiner, John T., Doisy, E.A.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Biological Assay
Cattle
Food Irradiation
Meat
Rats
Vitamin K - analysis
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Zusammenfassung:The vitamin K content of cooked ground beef was determined by bioassay in the rat to be equivalent to about 0.07 µg of phylloquinone/g of tissue. Approximately one-half of this activity was concentrated from beef fat by molecular distillation. Beef preserved by γ-irradiation did not contain a detectable amount of vitamin K nor any detectable anticoagulant activity.
ISSN:0022-3166
DOI:10.1093/jn/90.3.331