A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

In this study different simulated meal-service systems were compared with respect to vitamin B-1, B-2 and B-6 retention, and cooking yield in pork roasts. Initially the roasts were cooked traditionally or sous vide. No significant differences were observed between cooking methods. Further processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant) It is concluded that conventional and enhanced meal-service systems produce roasts with similar quality attributes. Adjustment factors of 15% and 20% for vitamin B-1 and B-6 respectively are suggested, in addition to the losses caused by the initial heat treatment.