{"title":"Storage and microwave reheating effects on lipid oxidation of roast beef.","authors":"J H Hsieh, R E Baldwin","doi":"10.1080/16070658.1984.11689366","DOIUrl":null,"url":null,"abstract":"<p><p>Sensory analysis and thiobarbituric acid (TBA) tests were conducted on beef (Longissimus muscle) which had been roasted in a conventional electric oven at 163 degrees C (325 degrees F), sliced and stored in either a vacuum package or in a casserole at 4 degrees C (40 degrees F), for two or for seven days, and then reheated in a conventional or in a microwave oven. Methods of reheating, microwave or conventional oven, did not influence sensory scores for warmed-over aroma or flavor or TBA values. Method of packaging influenced both sensory scores and TBA values whereas length of storage affected only TBA values.</p>","PeriodicalId":76653,"journal":{"name":"The Journal of microwave power","volume":"19 3","pages":"187-94"},"PeriodicalIF":0.0000,"publicationDate":"1984-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/16070658.1984.11689366","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of microwave power","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/16070658.1984.11689366","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 9
Abstract
Sensory analysis and thiobarbituric acid (TBA) tests were conducted on beef (Longissimus muscle) which had been roasted in a conventional electric oven at 163 degrees C (325 degrees F), sliced and stored in either a vacuum package or in a casserole at 4 degrees C (40 degrees F), for two or for seven days, and then reheated in a conventional or in a microwave oven. Methods of reheating, microwave or conventional oven, did not influence sensory scores for warmed-over aroma or flavor or TBA values. Method of packaging influenced both sensory scores and TBA values whereas length of storage affected only TBA values.
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