Open AccessRETENTION OF VITAMIN B‐6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES 1
Author(s) -
DRISKELL J.A.,
GIRAUD D.W.,
SUN J.,
JOO S.,
HAMOUZ F.L.,
DAVIS S.L.
Publication year - 1998
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1998.tb00516.x
Subject(s) - chemistry , food science , vitamin , selenium , vitamin e , vitamin c , antioxidant , biochemistry , organic chemistry
Fresh pork Canadian backs, cut into boneless pork chops, were cooked to 71C internal temperature by grilling at 93, 121, 148, 176, or 204C. Cooking times were significantly longer for chops grilled at 93C than for those grilled at the higher temperatures. Yield, moisture, and crude fat values of the chops in the different treatments were similar. Chops grilled at 204C had significantly lower retention values for thiamin and vitamin E and had lower mean retention values for vitamin B‐6. Retention values for selenium were similar for all treatment groups. Shorter cooking times along with higher vitamin retentions were obtained in boneless pork chops grilled at 121, 148, and 176C.