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Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1984.tb13221.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
ZIMMERMANN, W. J. (1984), Power and Cooking Time Relationships for Devitalization of Trichinae in Pork Roasts Cooked in Microwave Ovens. Journal of Food Science, 49: 824–826. doi: 10.1111/j.1365-2621.1984.tb13221.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/3/83; revised 1/23/84; accepted 2/5/84
- Abstract
- References
- Cited By
ABSTRACT
Power and cooking time combinations necessary to devitalize trichinae in pork roasts were determined using three power levels in each of two microwave ovens. The combinations obtained for an oven listed as producing 700 watts were: 100% power, 19.8 min/kg; 70%, 24.2 min/kg; and 30%. 55.0 min/kg. Those for a listed 625 watt oven were: 100% power, 24.2 min/kg; 70%, 26.4 min/kg; and 30%, 55.0 min/kg. Inadequate doneness in many roasts cooked with the safe combinations would necessitate additional cooking time before procedures could be recommended. Post-cooking temperatures during a 20-min standing period may either increase or decrease with no predictability.