DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN

Authors

  • LAURA J. MOORE,

    1. Authors Harrison and Dayton are with the Dept. of Foods & Nutrition and Dept. of Statistics, Kansas Agricultural Experiment Station, Kansas State Univ., Manhattan, KS 66506 Author Moore, formerly affiliated with Kansas State Univ., is now with Central Soya, Fort Wayne, Ind.
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  • DOROTHY L. HARRISON,

    1. Authors Harrison and Dayton are with the Dept. of Foods & Nutrition and Dept. of Statistics, Kansas Agricultural Experiment Station, Kansas State Univ., Manhattan, KS 66506 Author Moore, formerly affiliated with Kansas State Univ., is now with Central Soya, Fort Wayne, Ind.
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  • A. D. DAYTON

    1. Authors Harrison and Dayton are with the Dept. of Foods & Nutrition and Dept. of Statistics, Kansas Agricultural Experiment Station, Kansas State Univ., Manhattan, KS 66506 Author Moore, formerly affiliated with Kansas State Univ., is now with Central Soya, Fort Wayne, Ind.
    Search for more papers by this author

  • Contribution No. 79-891, Dept. of Foods & Nutrition and Dept. of Statistics, Kansas Agricultural Experiment Station, Manhattan, K.S.

  • The authors acknowledge Denise Maddox for technical assistance.

ABSTRACT

Top round steaks were cooked by dry or moist heat in conventional or microwave ovens with rotary hearths. Gardner color-difference values and final temperature data demonstrated that a steak is heated more evenly by conventional, dry heat than by conventional moist or by microwave dry or moist heat. Cooking time, volatile cooking losses, total moisture, and sensory juiciness and tenderness scores were less (P < 0.001), whereas total and drip cooking losses (P < 0.001) and ether extract (P < 0.05) were more for steaks cooked by microwaves than for conventionally cooked steaks. Cooking time was greater (P < 0.001), but total and drip cooking losses were less (P < 0.001) for steaks cooked by dry heat than for those cooked by moist heat.

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