Neill, H.R.Gill, C.I.R.McDonald, E.J.McRoberts, W. ColinLoy, Ruth A.Pourshahidi, L.K.2022-12-132022-12-132022-08-02Neill, H.R., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Loy, R. and Pourshahidi, L.K. (2022) ‘Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products’, Food Chemistry. Elsevier BV. Available at: https://doi.org/10.1016/j.foodchem.2022.133839.0308-8146https://doi.org/10.1016/j.foodchem.2022.133839Publication history: Accepted - 29 July 2022; Published online - 2 August 2022Little is known regarding the impact of cooking on vitamin D content in pork, despite meat being a major contributor to vitamin D intakes. This paper investigated the effect of household cooking (pan-fry/roast/grill/sous-vide/sauté), on the vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) concentration/retention in pork loin, mince and sausages. We hypothesised that vitamin D concentrations would be higher in cooked vs raw pork, and retention would differ between products. Cooking significantly increased vitamin D3 (+49 %) and 25(OH)D3 (+33 %) concentrations. All cooked loin vitamin D3 concentrations were significantly lower than mince/sausage. Vitamin D3 retention was > 100 % for all samples (102–135 %), except sauté mince (99 %) which still did not differ significantly from 100 % retention. Sous-vide cooking resulted in the highest vitamin D3 retention (135 %). Likely owing to water/fat loss, household cooking of pork results in favourable retention of vitamin D3 and 25(OH)D3. The type of pork product has greater influence than cooking method.en2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).CholecalciferolLoinMinceSausageRetentionHeatArticle