The Retention of Vitamin B6 in Meat during Cooking

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

“…The vitamin B 6 retention values given in Handbook 8-10 (USDA, 1992) for separable lean fresh pork prepared by braising, broiling, and roasting were 55%, 68%, and 56%, respectively. Lushbough et al (1959) and Driskell et al (1995) reported that cooked pork roasts had mean vitamin B 6 retention values of 56-62%. The vitamin B 6 retention values observed for pork chops in the Driskell et al (1998) study were slightly higher than those reported for pork roasts and cooked fresh pork with the exception of broiled pork.…”

RETENTION OF VITAMIN B‐6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES1

“…The vitamin B-6 retention values given in Handbook 8-10 (USDA 1992) for separable lean of fresh pork prepared by braising, broiling, and roasting were 55, 68, and 56%, respectively. Lushbough et al (1959) andDriskell et al (1995) reported that cooked pork roasts had mean vitamin B-6 retention values of 56 to 62%. The vitamin B-6 retention values observed for pork chops in the current study were slightly higher than those reported for pork roasts and cooked fresh pork with the exception of that which was broiled.…”

FOOD SOURCES OF VITAMIN B‐6 OF A GROUP OF INDONESIAN CHILDREN1

“…Analyzed values of vitamin B-6 content of some foods were lower than the USDA database values while others were higher. Considerable variation in vitamin B-6 content may occur due to differences in growing conditions, varieties, food preparation and processing, and cooking methods (Lushbough et al 1959;Schroeder 1971;Driskell and Chrisley 1981;Leklem 1991;Driskell 1994;Williams 1996).…”