Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional Ovens

Abstract

Portions of turkey breast 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 B6 were determined. Cooking time was longer, total cooking loss less, and moisture content greater for turkey muscle cooked in an electric oven than for that cooked in a microwave oven. Although samples cooked in the microwave oven had more vitamin B6 calculated on a cooked weight basis, differences were not significant when calculations were on a dry weight basis.