Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Comparison of Methods of Cooking Beef Roasts by Microwaves [PDF]
AUTHORS	B.M. Korschgen and R.E. Baldwin 1980 15 3 169-172
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Abstract Beef rib roasts cooked by manual and automatic cycling of microwave energy were compared with those roasted conventionally. Sensory scores indicated all meat was acceptable in flavor, juiciness, and tenderness. The only significant difference in mean sensory scores was that the tenderness scores were significantly lower for beef cooked by the manual pulsing procedure than for that cooked conventionally. Energy requirements were lower and total cooking losses were higher for meat prepared by both microwave methods than for the conventional method.