Roasting and braising beef roasts in microwave ovens.
Cooking time, yield, and palatability of beef round, chuck, and rib eye roasts cooked in microwave ovens and in conventional ovens were compared. Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for the first 5 min. The yield of cooked lean meat was the same for round and chuck roasts cooked by either type of oven, while the yield was lower for rib eye roasts cooked in the microwave oven than for rib eye roasts cooked in conventional ovens. Tenderness, softness, and natural flavor panel ratings and tenderness as measured by shear force were not affected by the treatment. Rib eye roasts were browner and less juicy when cooked in the microwave ovens.
D000818:Animals; D002417:Cattle; D003296:Cooking; D008460:Meat; D008872:Microwaves