ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
No relationship between sensory thresholds of panelists for creatine and their ability to detect differences in flavor intensity of beef prepared in a consumer type microwave oven (120V; 550 watts) and a conventional oven was found. The flavor of beef cooked in an institutional type microwave oven (220V; 1050 watts) was rated more intense than conventionally cooked beef. However, the flavor of beef prepared in a consumer type microwave oven (115V; 500 watts) was evaluated as less intense than conventionally cooked beef. The creatinine content of microwave cooked roasts was greater than conventionally prepared roasts. Correlation between flavor intensity and creatinine content was statistically significant in only one part of this research.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04489.x
