Non-uniformity of surface temperatures after microwave heating of poultry meat.

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Abstract
Microwave energy has the potential to raise the surface temperatures of meat rapidly for a short period of time sufficient to reduce bacterial numbers significantly without causing physical changes to the meat. Studies have investigated the ability of a standard domestic microwave oven (2450 MHz; IEC 1191 W), an experimental repeatable microwave cavity (2450 MHz; IEC 1139 W) and a number of shielding techniques to achieve uniform surface temperature distributions on pieces of poultry meat. In the domestic oven temperature differences of up to 60 and 80 degrees C were found between different points on the surface of the same sample after 30 s and 3 minutes of heating respectively. The use of a standard cavity and shielding resulted in a difference of less than 5 degrees C between the average surface temperature on the edge and middle of regular slabs of chicken after 30 s exposure. Results show that microwave heating, using 2450 MHz, is unlikely to produce consistently uniform enough surface temperatures on meat to reduce bacterial numbers without surface damage.

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