title: Contribution of bone marrow to the vitamin content of mechanically separated meat.
abstract: Vitamin A and C content of red marrow from vertebrae of 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 and C values for marrow were higher than those reported for muscle but the slightly higher levels in MSM than in hand boned meat are nutritionally insignificant.
authors: Department of Animal Science, Food Science Section, PO Box 3354, University Station, Laramie, Wyoming 82071, USA.
authors: D K
authors: DK
authors: Serum
authors: R A
authors: RA
authors: Field
authors: G J
authors: GJ
authors: Miller