Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	A Comparison of Beef Blade Roasts Cooked by Microwave, Microwave-convection and Conventional Oven [PDF]
AUTHORS	P.M. Howat, J.N. Gros, K.W. McMillin, A.M. Saxton and F. Hoskins 1987 22 2 95-105
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Abstract Beef blade roasts were cooked by moist heat in a microwave, microwave-convection, and electric oven by dry heat in an electric oven for comparison of cooking losses, Instron tenderness measurement, time requirement, and sensory evaluation of tenderness, juiciness, connective tissue and flavor. Moist heat preparation resulted in no significant differences in total cooking losses; however, a significantly greater (P < 0.0001) evaporative loss occurred with microwave-convection heating. All sensory characteristics and Instron measurements were comparable for moist preparation; however dry heat resulted in a significantly (P < 0.05) more tender product. Dry heat produced significantly (P < 0.05) greater total losses. Microwave and microwave convection offered time benefit over oven (moist or dry) preparation. Cooking time requirements were the least for microwave-convection and greatest for dry heat preparation.