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

摘要

Combined microwave and convection cooking has gained popularity in the last 20 yearsbecause of more accurate heat control and more efficient use of energy. Combinationmicrowave/convection cooking allows for more rapid cooking, but it does not havethe same even heat distribution as convection cooking. Cooking is a critical stage whenpreparing meat. The main factors to consider during cooking are: temperature on thesurface of meat, internal temperature throughout, and the method of heat transfer.Temperature on the surface and method of heat exchange primarily affect surface colorand aroma, whereas internal temperature affects protein structure and flavor as well asaroma. At any temperature above 230°F, Maillard browning reactions start to occur andgive meat its typical brown, caramelized appearance; however, high humidity preventsMaillard browning from occurring and dilutes flavor and odor components. All sensoryattributes 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 alow-quality cut of meat can be acceptable for consumption. The objectives of our studywere to investigate the differences between convection cooking and a combination ofmicrowave and convection cooking and endpoint temperatures to observe how thesefactors affect post-cooking temperature rise, cooking yields, and tenderness.