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COMPARISON OF SENSITIVITY OF MICROWAVE AND CONVENTIONAL METHODS FOR MEAT COOKERY
Author(s) -
BALDWIN R. E.,
KORSCUGEN B. M.,
KRAUSE G. F.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03852.x
Subject(s) - microwave , sensitivity (control systems) , food science , mathematics , biology , computer science , engineering , telecommunications , electronic engineering
Comparsion of data for two similarly designed investigations of microwave and conventional cooking of meat indicated that differences among sensory scores and shear values were a function of treatment differences and not cooking method. However, there was a trend toward larger F‐values to be associated with data for microwave cooking.