Influence of microwave and conventional cooking and reheating on sensory and chemical characteristics of roast beef

El-Shimi, Nahed M.

doi:10.1016/0308-8146(92)90004-l

Cited by 26 publications

(17 citation statements)

References 13 publications

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“…Our findings agreed with others who found that conventional oven produced lower shear force and Newton values of beef meats than microwave (Berry and Leddy 1984). El-Shimi (1992) reported that the forces required to penetrate the meat were slightly higher in microwave-cooked than in conventionally cooked samples. 30.6 a2 * Column (a -d) and row (1 -6) values with the same letters were not significantly different (P ≤ 0.05).…”

Section: Resultssupporting

confidence: 93%

“…The lower score of overall texture and the higher scores of hardness intensity in microwave cooking of meat could be caused by the same reasons as those in the shear force and work of shearing tests. This result was in agreement with that reported in the literature (Barbeau' and Schnepf, 1989;El-Shimi, 1992). For instance, Sharma et al (2005) observed that chicken meat patties cooked by microwave were harder and have lower juiciness and other organoleptic characteristics than convection oven cooked patties.…”

Section: Effect Of Grape Seed Extracts Onsupporting

confidence: 91%

“…The laboratory panelists in the report of Barbeau and Schnepf (1989) rated the chicken cooked in microwave ovens less tender and juicy than the chicken cooked in a conventional oven. El-Shimi (1992) indicated that sensory evaluation of microwavetreated samples increased hardness scores compared with conventionally treated beef samples. Consumer testing Table 7 summarizes consumers' opinion of the products.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Rababah

Feng

Yang

et al. 2012

FSTR

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This study evaluated the effects of infusion of grape seed extracts (GSE) at two levels (1500 and 3000 ppm) or tert methyl-butylhydroquinone (TBHQ) on thiobarbituric reactive substances (TBARS), texture, and sensory properties of baladi goat meats after cooking using microwave or conventional electric oven and stored for 12 days at 5℃. During a 12-day storage, the TBARS values of the meat cooked by microwave and conventional electric oven ranged from 0.37 to 4.47 and 0.38 to 4.61 mg malonaldehyde/kg, respectively, while that for the uncooked (raw) meat was in the range of 0.22 to 1.23 mg malonaldehyde / kg meat. Meats cooked by the microwave oven had higher TBARS values and oxidized sensory descriptive flavor than those cooked by the conventional electric oven. They also had higher maximum shear force (N), working of shear (Ns), hardness (N), springiness, cohesiveness, and chewiness values than the electric oven-cooked counterparties. TBHQ was the most effective in raw and cooked meats in reducing lipid oxidation followed by GSE infusions. Subjected sensory descriptive and consumer analyses results showed that microwave cooking was more effective for texture attribute improvement compared with the conventional electric oven. GSE were effective in preventing undesirable changes in chemical and sensory properties in goat meat caused by microwave and conventional electric oven cooking.

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Section: Resultssupporting

confidence: 93%

Section: Effect Of Grape Seed Extracts Onsupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Rababah

Feng

Yang

et al. 2012

FSTR

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“…However, insoluble mineral materials like iron and zinc Figure 4 showed that cooking loss in microwaved veal and camel L.d muscle had the highest mean and showed significant difference (p < 0.01) with other treatments. The overall percentage loss due to cooking for meat cooked by microwave is more than conventional methods, so results were in agreement with previous studies (El-Shimi, 1992;Cipra et al, 1970;Ruyack and Paul, 1972;Janicki and Appledorf, 1974;Yarmand and Homayouni, 2008).…”

Section: Mineral Contentsupporting

confidence: 82%

Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal

Nikmaram¹,

Yarmand²,

Emamjomeh³

2011

Afr. J. Biotechnol.

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Camels are resistant to severe and dry weather conditions and their potential for meat production in such a situation are unique. However, despite the ability of camel meat to supply nutritional deficiencies (such as iron deficiency), it seems that replacement of veal with camel meat can be cheaper source for providing protein, minerals and energy. On the other hand, excessive consumption of fat and cholesterol associated with the overconsumption of meat and meat products has been linked to health risks such as cardiovascular disease; camel meat can therefore, be considered functionally superior because its fat and cholesterol are lower than those of veal. In this study, Longissimus dorsi muscle samples from camels and cows between the ages of one and three ages were selected and studied. Both types of meat were treated under three thermal treatments-microwave, roasting and braising-and proximate analysis and measurement of elements and cook loss were compared with veal. Samples that had undergone each heat treatment were compared with a raw sample as control. The results showed that cook loss affected all studied traits (chemical analysis and elements) and all of them increased after cooking except sodium and iron which showed no significant difference (p < 0.01).

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“…Scientific literature contains results showing that nutrient losses differ for different nutrients and cooking methods. Some of the studies dealing with nutrient losses include work by researchers such as Hall and Lin (1981), Klein et al (1981), Bertelsen et al (1988), Unklesbay (1988), Kimura and Itokawa (1990), Rumm-Kreuter and Demmel (1990), Somogyi (1990), Dignos et al (1992), El-Shimi (1992), Wanasundera and Ravindran (1992), Al-Khalifa and Dawood (1993), Uherova et al (1993) and Thed and Phillips (1995). Numerous researches have been carried out on vitamins and minerals; however, research on effects of cooking on proximate nutrients is uncommon.…”

Section: Introductionmentioning

confidence: 96%

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

Kumar¹,

Aalbersberg

2006

Journal of Food Composition and Analysis

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Influence of microwave and conventional cooking and reheating on sensory and chemical characteristics of roast beef

Cited by 26 publications

References 13 publications

Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens

Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

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