Vitamin B 6 in reheated, held, and freshly cooked turkey breast

Vitamin B6 content, percentage total moisture, and ether extract of freshly roasted turkey breast muscle; muscle reheated in either an electric or microwave oven; and muscle sliced and held after roasting were evaluated. Reheating times were recorded, and losses were calculated. Reheating time was less (p smaller than 0.01) and total reheating loss greater (P smaller than 0.05) for quarters reheated in the microwave oven. Muscle reheated in the microwave oven had greater volatile (P smaller 0;05) but less drip (P smaller than 0.05) loss than did that reheated in the electric oven. Moisture content was greater (P smaller than 0.05) in freshly roasted muscle. When vitamin B6 was calculated on the basis of cooked weight, no significant differences were observed among treatments. However, when calculation was on a moisture-free and fat-free basis, freshly roasted samples contained the most (P smaller than 0.05) vitamin B6. Although we found significant differences due to treatment variation among birds was greater than among treatments.