Abstract
The effect of recooking on the thiamine retention in pork was determined.
Pork was steamed, roasted, or fried, respectively, and then stocked overnight in ice box and cooked again next day, then the retained thiamine was estimated.
From the results, the loss of thiamine in recooked pork seems to be very slight, but the loss occured during the storage of several days in ice box seems to be considerably serious.
