Abstract
AbstractPork, prepared by the flake-cut process was cooked with 300 W of energy from a microwave oven. Thiamin and- riboflavin contents were determined in the raw and cooked state. Comparisons were made with similar roasts cooked in conventional and convection ovens. Pork roasts prepared in a microwave oven at low power retained as much thiamin as when cooked in conventional electric ovens. Conversely, riboflavin was lost to a greater extent in the microwave oven than in conventional ovens. The data show that microwave cooking at reduced power levels can result in thiamin retention equal to that in other cooking procedures.
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