Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures

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Abstract
Six treatment combinations for determination of cholesterol and selected quality attributes of pork tenderloin steaks were studied with three oven types (conventional, convection and microwave) and two internal endpoint temperatures (71°C and 77°C). In general, pork tenderloin steaks heated in the microwave oven had lower evaporative loss and higher drip loss. Cholesterol (wet weight basis) of the pork steaks was not affected by oven type; however, heating to the higher internal endpoint temperature (77°C) increased (concentrated) the cholesterol. On a dry weight basis, microwave‐heated steaks contained more cholesterol when compared to conventional and convection‐heated samples.