Combined microwave and convection cooking increases post-cooking temperature rise of beef Biceps femoris muscles more than convection cooking

K-REx Repository

Show simple item record

dc.contributor.author Gaschler, A.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2012-04-03T16:42:00Z
dc.date.available 2012-04-03T16:42:00Z
dc.date.issued 2012-04-03
dc.identifier.uri http://hdl.handle.net/2097/13575
dc.description.abstract Combined microwave and convection cooking has gained popularity in the last 20 years because of more accurate heat control and more efficient use of energy. Combination microwave/convection cooking allows for more rapid cooking, but it does not have the same even heat distribution as convection cooking. Cooking is a critical stage when preparing meat. The main factors to consider during cooking are: temperature on the surface of meat, internal temperature throughout, and the method of heat transfer. Temperature on the surface and method of heat exchange primarily affect surface color and aroma, whereas internal temperature affects protein structure and flavor as well as aroma. At any temperature above 230°F, Maillard browning reactions start to occur and give meat its typical brown, caramelized appearance; however, high humidity prevents Maillard browning from occurring and dilutes flavor and odor components. All sensory attributes can, therefore, be significantly influenced by the cooking technique used. Different cooking methods allow for tenderness, flavor development, and color changes, all of which can be either acceptable or unacceptable for consumers. Different cuts of beef are cooked using different cooking methods to ensure that even a low-quality cut of meat can be acceptable for consumption. The objectives of our study were to investigate the differences between convection cooking and a combination of microwave and convection cooking and endpoint temperatures to observe how these factors affect post-cooking temperature rise, cooking yields, and tenderness. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2012 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 12-231-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1065 en_US
dc.relation.isPartOf Beef Cattle Research, 2012 is known as Cattlemen's Day, 2012 en_US
dc.subject Beef en_US
dc.subject Temperature en_US
dc.subject Biceps femoris en_US
dc.subject Microwave en_US
dc.subject Convection cooking en_US
dc.subject Cooking yields en_US
dc.title Combined microwave and convection cooking increases post-cooking temperature rise of beef Biceps femoris muscles more than convection cooking en_US
dc.type Conference paper en_US
dc.date.published 2012 en_US
dc.citation.epage 103 en_US
dc.citation.spage 101 en_US
dc.contributor.authoreid mdikeman en_US

Files in this item


Files Size Format View

This item appears in the following Collection(s)

Show simple item record