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A Reasearch Note VITAMIN B 6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS
Author(s) -
BOWERS JANE A.,
FRYER BETH A.,
ENGLER PAMELA P.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02913.x
Subject(s) - microwave oven , loin , food science , chemistry , microwave , vitamin , cooked meat , moisture , biochemistry , organic chemistry , physics , quantum mechanics
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.