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University of Illinois at Urbana-Champaign
Effects of different microwave power levels on chemical, physical and histological characteristics of beef roasts
Abstract
dc:descriptionThe objectives of this study were to determine (1) the effects of different meat masses on microwave oven efficiency, chemical and physical characteristics of semimembranous beef (SM) muscle roasts cooked by microwave heating, and (2) the effects of microwave power levels and final internal endpoint temperature on chemical, physical and histological characteristics of SM beef muscle roasts.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Human and Community Development
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Lee, Kyunghee Cho
- Contributors dc:contributor
-
- Klein, Barbara P.
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- Copyright 1991 Lee, Kyunghee Cho
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
-
AAI9136649
(UMI)AAI9136649 - OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/20208