Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking1-Reference-Cited by-同舟云学术

Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking1

Published:1977-07-01 Issue:7 Volume:40 Page:442-444
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

CRESPO F. LEON¹,OCKERMAN H. W.¹

Affiliation:

1. The Ohio State University, Columbus, Ohio 43210 and The Ohio, Agricultural Research and Development Center, Wooster, Ohio 44691

Abstract

When heating ground beef to internal temperatures of 34, 61, and 75 C, high temperature (232 ± 6 C) oven cooking was more effective for bacterial destruction than low temperature (149 ± 6 C) oven cooking. Low temperature oven cooking was more effective than microwave cooking. These differences in microbial destruction rates became significant (P<05) when the meat reached the 75-C internal temperature level.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/40/7/442/1649270/0362-028x-40_7_442.pdf

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