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OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS

KEITH O. BODRERO, A. M. Pearson, W. T. Magee

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Abstract

ABSTRACT Beef longissimus dorsi roasts weighing 200g, and cooked by microwaves or conventional methods for various times were evaluated for flavor and overall acceptability by an untrained panel. Analysis of the data by surface response methodology was utilized to ascertain optimum cooking times for flavor development. The optimum cooking time for conventionally roasted (electric oven at 177°C) meat was predicted to be 88 min as compared to 2.80 min for samples cooked by microwaves (2450 MHz). Samples cooked by conventional roasting generally received higher scores for acceptability and flavor than those cooked by microwaves. Flavor dilution profiles for aqueous extracts of the samples revealed that the conventionally cooked samples were rated slightly stronger in flavor, more pleasant and more meaty than samples cooked by microwaves.

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What this paper is about

ABSTRACT Beef longissimus dorsi roasts weighing 200g, and cooked by microwaves or conventional methods for various times were evaluated for flavor and overall acceptability by an untrained panel. Analysis of the data by surface response methodology was utilized to ascertain optimum cooking times for flavor development. The optimum cooking time for conventionally roasted (electric oven at 177°C) meat was predicted to be 88 min as compared to 2.80 min for samples cooked by microwaves (2450 MHz). Samples cooked by conventional roasting generally received higher scores for acceptability and flavor than those cooked by microwaves. Flavor dilution profiles for aqueous extracts of the samples revealed that the conventionally cooked samples were rated slightly stronger in flavor, more pleasant and more meaty than samples cooked by microwaves.

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Available abstract

ABSTRACT Beef longissimus dorsi roasts weighing 200g, and cooked by microwaves or conventional methods for various times were evaluated for flavor and overall acceptability by an untrained panel. Analysis of the data by surface response methodology was utilized to ascertain optimum cooking times for flavor development. The optimum cooking time for conventionally roasted (electric oven at 177°C) meat was predicted to be 88 min as compared to 2.80 min for samples cooked by microwaves (2450 MHz). Samples cooked by conventional roasting generally received higher scores for acceptability and flavor than those cooked by microwaves. Flavor dilution profiles for aqueous extracts of the samples revealed that the conventionally cooked samples were rated slightly stronger in flavor, more pleasant and more meaty than samples cooked by microwaves.

Key concepts: Flavor, Food science, Roasting, Chemistry, Microwave, Cooking methods, Cooked meat, Longissimus dorsi

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OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS — Research Paper | ScholarLens