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Abstract
Round roasts of beef were cooked
by moist-heat microwave and by conventional oven braising (135° C) to an
internal temperature of 98°C.
For the microwave procedure, the meat was cooked at "high" and
"simmer" power levels, and cooking time was one third of that
required for the conventional method. Mean scores for flavor
and juiciness differed little between samples prepared by the two methods.
However, mean scores for tenderness were higher and shear values were lower
for the conventionally cooked product than for that cooked by microwaves.
There were no significant differences in cooking losses, moisture, fat,
protein, thiamin, riboflavin, niacin, sodium, iron and potassium contents of meat cooked by the two
methods. Thiamin, riboflavin and potassium
retentions were significantly higher in meat cooked by microwaves than in
that cooked conventionally. Free amino acid content differed little between
meat prepared by the two methods.
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