The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa

The properties of microwave oven, convection oven and grill on the quality cooked beef were ascertained. The effect of different methods were determined in terms of physical and chemical analysis, microbiological test and sensory evaluation. The formulations of roasted beef meat were prepared using...

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Main Author:	Mat Isa, Mariati
Format:	Thesis
Language:	English
Published:	2002
Subjects:	Biochemistry Cooking
Online Access:	https://ir.uitm.edu.my/id/eprint/52984/1/52984.pdf
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id	my-uitm-ir.52984
record_format	uketd_dc
spelling	my-uitm-ir.529842021-12-22T04:46:45Z The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa 2002 Mat Isa, Mariati Biochemistry Cooking The properties of microwave oven, convection oven and grill on the quality cooked beef were ascertained. The effect of different methods were determined in terms of physical and chemical analysis, microbiological test and sensory evaluation. The formulations of roasted beef meat were prepared using raw beef meat, brown sugar, light soy sauce, orange juice, garlic, corn oil, ginger, black pepper and chilli powder. From the sensory evaluation test, it is found that the texture and colour of beef cooked by convection oven was significantly (p<0.05) most preferred than those cooked by microwave oven and grilling method. However, in terms of overall acceptability, the beef cooked by grilling method was most preferred. Chemical analysis was conducted on the formulations of roasted beef meat to determine the amount of moisture, fat, protein and ash by different methods of cooking. The statistical analysis showed that the beef cooked by grilling method contained lowest (p>0.05) amount of protein and highest amount of ash and moisture content whereas beef cooked by microwave oven contained significantly lower (p<0.05) fat content that those cooked by convection oven and grilling. In microbiological test, Total Plate Count (TPC) and E. Coli were conducted in order to study the microorganism growth of cooked beef. The analysis showed that after the first 7 days there is no growth of microorganism whereby the number of colony was less than 30. .in microbiological test of E. Coli showed that after first 7 days plate count on E..Coli remained similar that is no presence of E. Coli at minimum dilution 10'1. Both of Total Plate. Count (TPC) and E. Coli test were less than 30. The cooked beef meat are safe to be eaten. 2002 Thesis https://ir.uitm.edu.my/id/eprint/52984/ https://ir.uitm.edu.my/id/eprint/52984/1/52984.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Biochemistry Cooking
spellingShingle	Biochemistry Cooking Mat Isa, Mariati The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
description	The properties of microwave oven, convection oven and grill on the quality cooked beef were ascertained. The effect of different methods were determined in terms of physical and chemical analysis, microbiological test and sensory evaluation. The formulations of roasted beef meat were prepared using raw beef meat, brown sugar, light soy sauce, orange juice, garlic, corn oil, ginger, black pepper and chilli powder. From the sensory evaluation test, it is found that the texture and colour of beef cooked by convection oven was significantly (p<0.05) most preferred than those cooked by microwave oven and grilling method. However, in terms of overall acceptability, the beef cooked by grilling method was most preferred. Chemical analysis was conducted on the formulations of roasted beef meat to determine the amount of moisture, fat, protein and ash by different methods of cooking. The statistical analysis showed that the beef cooked by grilling method contained lowest (p>0.05) amount of protein and highest amount of ash and moisture content whereas beef cooked by microwave oven contained significantly lower (p<0.05) fat content that those cooked by convection oven and grilling. In microbiological test, Total Plate Count (TPC) and E. Coli were conducted in order to study the microorganism growth of cooked beef. The analysis showed that after the first 7 days there is no growth of microorganism whereby the number of colony was less than 30. .in microbiological test of E. Coli showed that after first 7 days plate count on E..Coli remained similar that is no presence of E. Coli at minimum dilution 10'1. Both of Total Plate. Count (TPC) and E. Coli test were less than 30. The cooked beef meat are safe to be eaten.
format	Thesis
qualification_level	Bachelor degree
author	Mat Isa, Mariati
author_facet	Mat Isa, Mariati
author_sort	Mat Isa, Mariati
title	The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
title_short	The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
title_full	The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
title_fullStr	The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
title_full_unstemmed	The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa
title_sort	effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / mariati mat isa
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2002
url	https://ir.uitm.edu.my/id/eprint/52984/1/52984.pdf
_version_	1783734853859016704

The effect of cooking with microwave oven, convection oven and grill on the quality of cooked beef / Mariati Mat Isa

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