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2012; Beef; Temperature; Biceps femoris; Microwave; Convection cooking; Cooking yields
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Full-Text Articles in Life Sciences
Combined Microwave And Convection Cooking Increases Post-Cooking Temperature Rise Of Beef Biceps Femoris Muscles More Than Convection Cooking (2012), A. Gaschler, Michael E. Dikeman
Combined Microwave And Convection Cooking Increases Post-Cooking Temperature Rise Of Beef Biceps Femoris Muscles More Than Convection Cooking (2012), A. Gaschler, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
Combined microwave and convection cooking has gained popularity in the last 20 years because of more accurate heat control and more efficient use of energy. Combination microwave/convection cooking allows for more rapid cooking, but it does not have the same even heat distribution as convection cooking. Cooking is a critical stage when preparing meat. The main factors to consider during cooking are: temperature on the surface of meat, internal temperature throughout, and the method of heat transfer. Temperature on the surface and method of heat exchange primarily affect surface color and aroma, whereas internal temperature affects protein structure and flavor …