Thiamin and Riboflavin Retention in Meats Cooked Uncovered and in Oven Film

Abstract

The purpose was to determine thiamin and riboflavin retention in retail cuts of turkey, beef, and pork, either wrapped in cooking film or unwrapped. Five replications of roasting meats by electric, gas, or electronic heat were made. Moisture content of all samples was determined and thiamin and riboflavin analyses were made by standard fluorometric procedures. Shear force values were recorded from cores taken in three positions of a cooked sample. Data were analyzed by three‐way analysis of variance. Conventional cooking required five times the cooking time used for electronic cooking. Wrapping of meats increased cooking losses with conventional ovens; however, moisture losses from meats cooked unwrapped by electronic heat were significantly higher than by any other method. Thiamin and riboflavin retention of the cooked meats did not vary significantly whether the samples were cooked wrapped or unwrapped. Shear force values appeared lowest in meats cooked in film by electric heat; values differed according to the position in the cut.