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An Approach to Safe Microwave Cooking of Pork Roasts Containing Trichinella spiralis
Author(s) -
ZIMMERMANN W. J.
Publication year - 1983
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.1365-2621.1983.tb05067.x
Subject(s) - trichinella spiralis , food science , biology , helminths , zoology
Pork roasts, obtained from pigs experimentally infected with Trichinella spiralis , were cooked at 50% power in four microwave ovens. The attainment of consistently well done roasts is the primary requisite for development of safe cooking methods. Recommendations for cooking of trichinous pork roasts, with adequate margins of safety, are made for each oven.