Table 3. Comparison of biotin content in meats using different extraction methods

Samples		Biotin (μg/100 g)¹⁾
Samples		Non-treated	Pepsin-assisted
Meat	Beef, foreshank	0.779±0.013^b2)	1.523±0.126^a
	Beef, chuck	0.944±0.012^b	1.038±0.015^a
	Beef, shank	0.977±0.005^b	1.101±0.028^a
	Pork, ham	0.632±0.028^a	0.796±0.053^a
	Pork, tenderloin	1.058±0.024^a	1.151±0.060^a
	Chicken, leg	1.094±0.013^b	1.979±0.087^a
	Chicken, breast	1.188±0.111^a	1.117±0.061^a

All values are mean±SD (n=3).
Different superscript letters (^a,b) within a row of each same food group under biotin are significantly different by Duncan’s multiple range test at p<0.05.