Storage and Microwave Reheating Effects on Lipid Oxidation of Roast Beef1
- 1 January 1984
- journal article
- research article
- Published by Taylor & Francis in The Journal of Microwave Power
- Vol. 19 (3), 187-194
- https://doi.org/10.1080/16070658.1984.11689366
Abstract
Sensory analysis and thiobarbituric acid (TBA) tests were conducted on beef (Longissimus muscle) which had been roasted in a conventional electric oven at 163°C (325°F), sliced and stored in either a vacuum package or in a casserole at 4°C (40°F), lor two or for seven days, and then reheated in a conventional or in a microwave oven. Methods of reheating, microwave or conventional oven, did not influence sensory scores for warmed-over aroma or flavor or TBA values. Method of packaging influenced both sensory scores and TBA values whereas length of storage affected only TBA values.Keywords
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