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L. E. Jeremiah and L. L. Gibson, “Cooking Influences on the Palatability of Roasts from the Beef Hip,” Food Research International, Vol. 36, No. 1, 2003, pp. 1-9. doi:10.1016/S0963-9969(02)00093-5

has been cited by the following article:

• TITLE: Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat

  AUTHORS: Emanuele Calabrò, Salvatore Magazù

  KEYWORDS: Convective heating; Microwave oven; FTIR spectroscopy; Amide I region; Bovine breast meat

  JOURNAL NAME: Journal of Electromagnetic Analysis and Applications, Vol.4 No.11, November 14, 2012

  ABSTRACT: The effects of microwave energy and conventional convective heating on bovine meat were studied in the mid-infrared region by FTIR spectroscopy, to highlight the differences between the two cooking methods. Samples of 100 g of bovine breast meat were cooked using three treatments: heating in a conventional electric oven at the temperature of 165°C for 16 min, heating in a microwave oven at 800 W for 95 sec, and heating in the same microwave oven at 650 W for 160 sec. Significant decreases in intensity of vibration bands of CH2 methylene group at 1921 and 1853 cm-1 and of the carbonyl band at 1742 cm-1 were observed after microwave heating with respect to heating in a conventional oven, showing that Maillard reaction occurs partially using microwave oven. Spectral analysis in the amide I region after microwave cooking at 800 W for 95 sec showed that an increase in intensity occurred in the region from 1665 to 1690 cm-1 which can be attributed to β-turns, characteristic of disorder processes in the protein. Further analysis after microwave cooking at 650 W for 160 sec evidenced major increase in intensity of β-turns content and the appearance of significant increases of β-sheet component at 1635 cm-1 and 1695 cm-1 that can be attributed to aggregated β-sheets structures.