Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking
- 1 July 1977
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 40 (7) , 442-444
- https://doi.org/10.4315/0362-028x-40.7.442
Abstract
When heating ground beef to internal temperatures of 34, 61, and 75 C, high temperature (232 ± 6 C) oven cooking was more effective for bacterial destruction than low temperature (149 ± 6 C) oven cooking. Low temperature oven cooking was more effective than microwave cooking. These differences in microbial destruction rates became significant (P<05) when the meat reached the 75-C internal temperature level.This publication has 0 references indexed in Scilit: