COMPARISON OF BEEF BLADE ROASTS COOKED BY MICROWAVE, MICROWAVE-CONVECTION AND CONVENTIONAL OVEN.

Document Type

Article

Publication Date

1-1-1987

Abstract

Beef blade roasts were cooked by moist heat in a microwave, microwave-convection, and electric oven and by dry heat in an electric oven for comparison of cooking losses, Instron tenderness measurement, time requirement, and sensory evaluation of tenderness, juiciness, connective tissue and flavor. Moist heat preparation resulted in no significant differences in total cooking losses; however, a significantly greater (P less than 0. 0001) evaporative loss occurred with microwave-convection heating. All sensory characteristics and Instron measurements were comparable for moist preparation; however, dry heat resulted in a significantly (P less than 0. 05) more tender product. Dry heat produced significantly (P less than 0. 05) greater total losses. Microwave and microwave-convection offered time benefit over oven (moist or dry) preparation. Cooking time requirements were the least for microwave-convection and greatest for dry heat preparation.

Publication Source (Journal or Book title)

Journal of Microwave Power and Electromagnetic Energy

First Page

95

Last Page

98

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