Quality factors in beef, pork, and lamb cooked by microwaves
1976
Korschgen, Bernice M. | Baldwin, Ruth E. | Snider, Sue
Extract: Three cooking treatments (low and high powerful microwave equipment and gas oven) were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Aside from the time saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high or low powered microwave equipment, operated at 2540 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, or lamb.
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