A Reasearch Note VITAMIN B ₆ IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS

Abstract

Loin sections of pork muscle were heated to 75 or 85°C internal temperatures in microwave or conventional electric ovens. Cooking losses and time, percentage moisture and total vitamin B 6 were determined. Cooking time was longer, total cooking loss less and moisture content greater for pork cooked in an electric oven than for that cooked in a microwave oven. Differences in vitamin B 6 due to type of oven or internal temperature were small and not significant when calculated on a cooked weight basis. When calculated on a dry weight basis samples cooked in the conventional oven contained more vitamin B 6 than did those cooked by a microwave oven.