Microwave Versus Conventional Cooking Methods: Effects on Food Quality Attributes

Abstract

Rapidly increasing ownership of domestic microwave ovens increases the importance of information on how these ovens are used. and the effects of microwave cookery on food quality. Microwave ovens are used primarily to cook or reheat side dishes and hot sandwiches. Many factors that affect microwave heating of food must be considered when adapting conventional cooking techniques to microwave cookery. Early research indicated that generally meat cooked by microwaves was rated lower in eating quality than meat cooked by conventional methods. Recent studies with meat that were designed for a volume heating process indicate that microwave cookery of meat has potential in the home and as a research tool Microwave ovens for use in the home have been on the market for more than two decades. When they first were introduced, the high cost prevented their widespread use. Improved manufacturing techniques have reduced the cost of a domestic microwave oven from approximately $1500 to less than $500. Also, many oftoday's ovens have features in addition to the basic unit that were not available on the first domestic ovens. The recent increase in use of microwave ovens in American homes has been dramatic. In 1 year (1975-76) sales increased 60o/o (35). The number of households in the United States, owning a microwave oven is expected to increase from less than lOo/o in 1976 to 18 to 25o/o by 1980 (2,27). Microwave ovens may be commonplace in homes and foodservices by the year 2000 (22), With that kind of prospect we need to consider the effects of microwave cookery on the characteristics offoods that we have called quality attributes.