Premium
Destruction of Trichina Larvae in Beef‐Pork Loaves Cooked in Microwave Ovens
Author(s) -
CARLIN FRANCES,
ZIMMERMANN WILLIAM,
SUNDBERG ALICE
Publication year - 1982
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.1365-2621.1982.tb07626.x
Subject(s) - microwave oven , food science , zoology , chemistry , bioassay , biology , microwave , ecology , physics , quantum mechanics
Beef‐pork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11–28% and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and O loaves. Variations in energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in O loaves, and one in R loaves.