LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS: ENERGY CONSUMPTION, THIAMIN CONTENT AND PALATABILITY
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 44, Issue 5, pages 1447–1450, September 1979
How to Cite
VORIS, H. H. and VAN DUYNE, F. O. (1979), LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS: ENERGY CONSUMPTION, THIAMIN CONTENT AND PALATABILITY. Journal of Food Science, 44: 1447–1450. doi: 10.1111/j.1365-2621.1979.tb06459.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 11/17/78; revised 3/24/79; accepted 3/30/79.
Six pairs of top round beef roasts were used to compare microwave cooking at low power levels with conventional roasting. Roasts weighing 3.4–4.7 lb were cooked to an internal temperature of 68.3 °C in a microwave oven or in an electric oven at approximately 149° C. Mean total cooking time, 77.6 min, and energy consumption, 0.860 kwh, for microwave cooking were significantly lower (P < 0.01) than the respective means, 134.8 min and 1.403 kwh, for conventional roasting. Total cooking losses, moisture, fat and thiamin contents of cooked meat, and shear and press fluid values for semimembranosus muscles did not differ significantly due to cooking method. Microwave roasts were scored lower than conventional roasts for aroma, flavor and exterior color; however, mean scores for tenderness, juiciness and interior color were similar. Results of this study indicate that preparation of a less tender cut of beef in a microwave oven operating at reduced power levels yields a product which is comparable in several parameters of quality to conventional roasting.