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Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1981.tb04489.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
SNIDER, S. and BALDWIN, R. E. (1981), Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef. Journal of Food Science, 46: 1801–1804. doi: 10.1111/j.1365-2621.1981.tb04489.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/20/80; revised 7/8/81; accepted 7/29/81
- Abstract
- References
- Cited By
ABSTRACT
No relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (120V; 550 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.