DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
1980; Wiley; Volume: 45; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1980.tb07447.x
ISSN1750-3841
AutoresLAURA J. MOORE, DOROTHY L. HARRISON, A. D. Dayton,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoABSTRACT Top round steaks were cooked by dry or moist heat in conventional or microwave ovens with rotary hearths. Gardner color‐difference values and final temperature data demonstrated that a steak is heated more evenly by conventional, dry heat than by conventional moist or by microwave dry or moist heat. Cooking time, volatile cooking losses, total moisture, and sensory juiciness and tenderness scores were less (P < 0.001), whereas total and drip cooking losses (P < 0.001) and ether extract (P < 0.05) were more for steaks cooked by microwaves than for conventionally cooked steaks. Cooking time was greater (P < 0.001), but total and drip cooking losses were less (P < 0.001) for steaks cooked by dry heat than for those cooked by moist heat.
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