Microwave Versus Conventional Cooking Methods: Effects on Food Quality Attributes1

Abstract

Rapidly increasing ownership of domestic microwave ovens increases the importance of information on how these ovens are used, and the effects of microwave cookery on food quality. Microwave ovens are used primarily to cook or reheat side dishes and hot sandwiches. Many factors that affect microwave heating of food must be considered when adapting conventional cooking techniques to microwave cookery. Early research indicated that generally meat cooked by microwaves was rated lower in eating quality than meat cooked by conventional methods. Recent studies with meat that were designed for a volume heating process indicate that microwave cookery of meat has potential in the home and as a research tool