Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Sensory and Nutritive Attributes of Roast Pork Reheated by One Conventional and Two Microwave Methods [PDF]
AUTHORS	R. P. Albrecht and R. E. Baldwin 1982 17 1 57-62
YEAR
VOLUME
ISSUE
PAGES
Abstract Reheating preroasted pork in an institutional and in a domestic microwave oven (1160 W and 525 W cooking power, respectively) resulted in saving both time and energy as compared to conventional reheating (163 ± 2°C). Reheated products were similar in sensory quality and in thiamin and riboflavin retention although scores for ‘warmed-over flavor’, ‘warmed-over aroma’, and TBA numbers were greater for reheated than for freshly roasted pork.