Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Comparison of Top Round Steaks Cooked by Microwave Convention, Forced-Air Convection and Conventional Ovens [PDF]
AUTHORS	J. Payton and R. E. Baldwin 1985 20 4 255-260
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Abstract This study compared microwave-convection, forced-air convection and conventional electric ovens as to time and energy requirements, uniformity of cooking, and effect on cooking losses, sensory characteristics, moisture, fat, thiamin and riboflavin content of top round beef steaks. Sensory evaluation indicated no significant difference in juiciness; tenderness, including number of chews; intensity of beef flavor; and external color of the steaks cooked by the three ovens. Also, moisture, fat, thiamin and riboflavin content of the meat did not differ among treatments. Total cooking losses and percentage evaporation were greater (P < 0.05) for steaks cooked in the microwave convection oven than for those cooked by the other two methods. Drip losses were greater (P < 0.05) with the microwave-convection than with the forced-air convection method of cooking top round beef steaks. The least total cooking time was required for the microwave-convection oven and the most for the forced-air convection oven. On a watt-hour basis, the microwave-convection oven required less total energy than the other two ovens, although the watt-hours required for preheating was the same for all methods.