Korschgen B M, Baldwin R E, Snider S
J Am Diet Assoc. 1976 Dec;69(6):635-40.
Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.
对牛肉和猪肉的背最长肌以及去骨羊腿进行了三种烹饪处理。烹饪处理包括：在220V下运行的微波炉进行间歇式能量施加（3分钟循环），以及在115V下运行的微波炉进行间歇式能量施加（6分钟循环）。对照烤肉在传统燃气烤箱（163±3摄氏度）中烹制。调整烹饪过程，使烤肉在切开进行分析时内部温度达到70摄氏度。微波烹饪的牛肉烹饪损失显著高于传统烹饪的牛肉。然而，微波烹饪使牛肉、猪肉和羊肉烤肉内部部分的风味与传统烹制的相似。羊肉和猪肉切片边缘样品的风味差异以及羊肉的嫩度似乎与烹饪方法有关。对于这些特性，传统烹饪的肉更优。相比之下，牛肉和猪肉在嫩度和多汁性方面的显著差异模式并不一致，且不仅仅与烹饪方法有关。肌酸和肌酐都不是这些方法烹制肉类风味的良好指标。除了微波加热节省时间这一方面外，一种烹饪方法相对于另一种烹饪方法没有主要优势。因此，在2450MHz下运行的高功率或低功率微波设备都可以令人满意地用于烹制牛肉、猪肉和羊肉的嫩切块。
