Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

Summary The aim of this study was to investigate the impact of two convection–microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80)...

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Veröffentlicht in:	International journal of food science & technology 2015-04, Vol.50 (4), p.958-965
Hauptverfasser:	Półtorak, A., Wyrwisz, J., Moczkowska, M., Marcinkowska-Lesiak, M., Stelmasiak, A., Rafalska, U., Wierzbicka, A., Sun, Da-Wen
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef colour Convection heating convection-microwave heating Cooking cooking yield Food science Heating Meat Microwave heating Microwaves Ovenware Physical properties Roasting Shrinkage Texture
Online-Zugang:	Volltext
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