MEAT VALUES CHART
Per 8oz cup		Kcal	Protein Gr	Fat Gr	Phos mgs	Ca Mgs	Ca:Pmags: 1.3:1.0	Ca:P Mags 2.0-1.00	Ca:P Mags 3.0-1.0
Chicken Breast	meat+skin	390.1	47.4	21.09	394.63	24.95	488.07	763.77	1158.4
Chicken Breast	meat only	294.48	52.39	2.72	444.53	24.95	552.94	864.11	1308.64
Chicken Thighs	meat+skin	478.55	39.24	34.7	328.86	22.68	404.84	635.04	963.9
Chicken Thighs	meat only	269.89	44.68	8.85	381.02	22.68	472.65	739.36	1120.38
Chicken Light Meat	meat+skin	421.85	46.04	25.17	369.68	24.95	455.63	714.41	1084.09
Chicken Light Meat	meat only	258.55	52.62	3.86	424.12	27.22	524.14	821.02	1245.14
Chicken Dark Meat	meat+skin	537.52	37.88	41.5	308.45	24.95	376.04	591.95	900.4
Chicken Dark Meat	meat only	283.5	45.59	9.75	367.42	27.22	450.43	707.62	1075.04
Chicken Livers		283.5	40.82	8.85	616.9	24.95	777.02	1208.85	1825.75
Chicken Gizzards		367.62	41.28	9.53	306.18	18.14	379.89	594.22	894.4
Turkey Light Meat	meat+skin	360.61	48.99	16.78	417.31	29.48	513.02	805.14	1222.45
Breast	meat	251.75	55.79	1.59	467.21	22.68	584.69	920.74	1378.95
Turkey Dark Meat	meat+skin	362.88	42.87	19.96	385.56	38.56	462.67	732.56	1118.12
	meat	283.5	45.59	9.98	417.31	38.56	503.94	796.06	1213.37
Ground Beef	Lean	589.75	40.14	46.95	308.45	18.14	382.85	598.76	907.21
Ground Beef	Reg	703.08	37.65	60.33	294.84	18.14	365.15	571.54	866.38
Beef Heart		265.36	38.78	8.85	721.22	13.61	923.98	1428.79	2149.99
Beef liver		324.32	45.36	8.62	392.36	4.54	505.53	780.18	1172.54
Beef Kidney		242.68	37.65	7.03	476.28	13.61	605.55	938.95	1415.23
Ground Bison	Ground	274.21	48.99	4.08	424.12	13.16	537.75	834.63	1258.75
Ground Lamb	Ground	639.58	37.65	53.07	356.08	36.29	426.61	675.87	1031.95
Lamb Kidenys		220	35.61	6.8	557.93	29.48	695.83	1086.38	1644.31
Lamb Pancreas		344.74	33.57	22.23	907.2	18.14	1161.22	1796.26	1158.4
Pork	Ground	596.48	38.33	48.08	396.9	31.75	484.22	762.05	2703.46
Rabbit	All cuts	308.45	45.59	12.7	483.08	29.48	598.52	936.68	1158.95
Venison	Ground	355.81	49.36	17.66	455.52	27.24	564.94	883.8	1419.52
Eggs	1 whole	74.5	6.25	5	89	24.5	91.21	153.5	1339.32
Eggs	1 white	16.7	3.51	0	4.43	2	3.64	6.68	242.5

 

Taurine Content of Selected Foods (mg/kg, wet weight) taken from Nutrient Requirements of Cats, Revised Edition, 1986 which in turn
has adapted from Roe and Weston, 1965,

 

Potential significance of free taurine in the diet, Nature, 205:287.

 

ITEM             UNCOOKED M          RANGE            BAKED M        RANGE        BOILED M     RANGE

 

Beef Muscle            362                   150-472          133               96-125            60                58-63

 

Beef                        192                   144-270          141                68-184            73               36-95

 

Beef Kidney             225                   180-247          138                130-144          76               68-88

 

Lamb Muscle           473                   446-510          257                220-284          126             91-184

 

Lamb Kidney            239                  128-440           154                81-290            51               47-55

 

Pork Muscle             496                  394-690           219                126-390          118             91-184

 

Pork Liver                 169                  110-228           85                  70-100            43               30-54

 

Chicken Muscle        337                  300-380           229                140-310          82             71-180

 

Cod Fish                   314                  233-396           294                260-328          161           125-198

 

Oysters                     689                  390-1238         264                217-308          89             59-122

 

Clams                       2400                1450-3700       1017              587-1700        446           246-794

 

The results were either comparable or higher than those reported by these latter authors: the differences ranged from 19% and 23% higher for uncooked beef and pork, respectively to 768% higher for cooked, dark chicken meat. These differences may, in part, be a reflection of improved detection methods, differences in sample selection methods or differences in definitions of edible portions. Roe and Weston consistently found that appreciable losses of taurine occurred when meats were baked (range of losses 7-63%). When samples were boiled, the losses of taurine were even higher, ranging from 49 to 87% of the taurine found in uncooked samples. In contrast, Laidlaw et al. were generally unable to demonstrate appreciable losses of taurine from cooked meat samples by the cooking methods they used, which generally resembled baking.
High levels of taurine were observed in some seafoods as has been reported previously. However, not all sea creatures contain large amounts of taurine. Shrimp, eg. have levels of taurine similar to that found in most meats.