Vitamin A, C and riboflavin content of bovine marrow from cervical and thoracic vertebrae of good and choice grade steers
Vitamin A, C and riboflavin content of red marrow from Good and Choice grade steers was determined so that the nutritional contribution of marrow to mechanically separated meat (MSM) could be more fully defined. Vitamin A analysis was also performed on 10 liver samples from the same steers to more fully define the nutritional status of the animals. Total vitamin A of 12 marrow samples ranged from 329-524 IU/100g with a mean of 436 and vitamin A content of liver samples ranged from 9,057-24,727 IU/100g with a mean of 13,927. Vitamin C values of 16 marrow samples ranged from 3.05-4.63 mg/100g with a mean of 3.67. Riboflavin of nine marrow samples ranged from 0.136-0.325 ug/g with a mean of 0.215. Since MSM is a muscle/marrow mixture, marrow's contribution of vitamin A, C and riboflavin to MSM is insignificant. Therefore, mechanically separated meat would be expected to have about the same vitamin A, C and riboflavin content as does lean meat.