Sensory and Nutritive Attributes of Roast Pork Reheated by One Conventional and Two Microwave Methods
- 1 January 1982
- journal article
- research article
- Published by Taylor & Francis in Journal of Microwave Power
- Vol. 17 (1) , 57-61
- https://doi.org/10.1080/16070658.1982.11689265
Abstract
Reheating preroasted pork in an institutional and in a domestic microwave oven (1160 W and 525 W cooking power, respectively) resulted in saving both time and energy as compared to conventional reheating (163 ±2°C). Reheated products were similar in sensory quality and in thiamin and riboflavin retention although scores for ‘warmed-over flavor’, ‘warmed-over aroma’, and TBA numbers were greater for reheated than for freshly roasted pork.This publication has 8 references indexed in Scilit:
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