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Turkey Quality as Affected by Ovens of Varying Energy Costs
Author(s) -
McNEIL MARSHA,
PENFIELD MARJORIE P.
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.tb14915.x
Subject(s) - flavor , food science , mathematics , materials science , chemistry
Energy consumption of microwave, convection, and conventional ovens was monitored as boneless turkey roasts were cooked. The microwave and convection ovens were more energy efficient than was the conventional oven. Total cooking losses and expressible moisture indices did not differ among the roasts. Shear values for microwave roasts were higher than those for convection roasts but were similar to those of conventional roasts. An experienced sensory panel found no differences in doneness, appearance, juiciness, and flavor among roasts after they had been stored in a refrigerator overnight but did find that the microwave roasts were less tender than were the others. A 72‐member consumer panel did not express any preferences among the roasts in a multiple‐paired comparison test.