How can you preserve thiamin when cooking pork?

The preservation of thiamin, which is heat-sensitive, is important when cooking pork. Cooking pork to an internal temperature of 160°F helps ensure that the meat is safe to consume, while also minimizing nutrient losses. Cooking meat at lower temperatures, such as in an oven at 325°F, allows for more gradual heat application, which is less likely to degrade thiamin compared to higher temperatures that may cause more rapid nutrient breakdown.

Maintaining an appropriate cooking temperature is essential because higher temperatures can lead to greater nutrient loss, specifically water-soluble vitamins like thiamin. Cooking to the recommended temperature ensures that the meat is adequately cooked, while the specific temperature and method chosen aid in retaining more of the essential nutrients.

Other options might not effectively preserve thiamin. For instance, cooking temperature variations and added processes can influence nutrient retention negatively, potentially leading to greater thiamin loss.