Harrison Dorothy L
Department of Foods and Nutrition, Kansas State University, Manhattan, Kansas 66506.
J Food Prot. 1980 Aug;43(8):633-637. doi: 10.4315/0362-028X-43.8.633.
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.
家用微波炉的拥有量迅速增加，这使得了解这些微波炉的使用方式以及微波烹饪对食品质量的影响变得越发重要。微波炉主要用于烹饪或重新加热配菜和热三明治。在将传统烹饪技术应用于微波烹饪时，必须考虑许多影响食物微波加热的因素。早期研究表明，一般来说，用微波烹饪的肉类在食用品质方面的评分低于用传统方法烹饪的肉类。最近针对旨在进行体积加热过程的肉类开展的研究表明，肉类的微波烹饪在家庭中以及作为一种研究工具都具有潜力。
