Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Storage and Microwave Reheating Effects on Lipid Oxidation of Roast Beef [PDF]
AUTHORS	J.H. Hsieh and R.E. Baldwin 1984 19 3 187-194
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Abstract Sensory analysis and thiobarbituric acid (TBA) tests were conducted on beef (Longissimus muscle) which had been roasted in a conventional electric oven at 163°C (325°F), sliced and stored in either a vacuum package or in a casserole at 4°C (40°F), for two or for seven days, and then reheated in a conventional or in a microwave oven. Methods of 1 reheating, microwave or conventional oven, did not influence sensory scores for warned-over aroma or flavor or TBA values. Method of packaging influenced both sensory scores and TBA values whereas length of storage affected only TBA values.