Pantothenic Acid and Pyridoxine Contents Differ in Cuts of Pork

The amino acid composition of pork and lamb cuts.

The development of accurate, sensitive microbiological methods has permitted the acquisition of data on the amino acid content of foods and purified proteins as well as information on the amino acids in body fluids and on the metabolism of the amino acids by the test organisms. These advances have been summarized in several reviews (14). The data obtained thus far on meats indicate that the ami...

Hot Processing of Pork Whole Muscle Cuts

During the past decade, we have all read and heard many reports concerning the hot processing of meat. The majority of these reports have dealt with the hot processing of beef. At the University of Georgia, we have been extensively involved in evaluating systems for the hot processing of pork. We believe that pork is a “natural” for hot processing since many of the inherent problems which have ...

A Comparison of the Effects of Pyridoxine and Pantothenic Acid Deficiencies on T H E Nervous Tissues of Swine* By

During the past 6 years, experiments have been reported from this laboratory on swine in which deficiencies in vitamins of the B complex have been produced. Of particular interest have been the studies on the relationship of vitamin deficiency to the integrity of nervous tissues. I t was first shown that degeneration of the peripheral nerves, dorsal root ganglion cells, and posterior columns of...

A Comparison of the Effects of Pyridoxine and Pantothenic Acid Deficiencies on the Nervous Tissues of Swine

1. When pigs were fed diets deficient in pyridoxine or pantothenic acid, ataxia developed and lesions were found in the sensory neuron. 2. The morphological pattern of the lesions differed in the early stages of the two deficient states. Degeneration of the peripheral process of the sensory neuron was the initial and most prominent feature in pyridoxine deficiency. Chromatolysis was the first e...

Microbic Decomposition of Pantothenic Acid.