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Thermal Destruction of Microorganisms in Meat by Microwave and Conventional Cooking 1
1The Ohio State University, Columbus, Ohio 43210 and The Ohio, Agricultural Research and Development Center, Wooster, Ohio 44691.
Abstract:
When heating ground beef to internal temperatures of 34, 61, and 75 C, high temperature (232 ± 6 C) oven cooking was more effective for bacterial destruction than low temperature (149 ± 6 C) oven cooking. Low temperature oven cooking was more effective than microwave cooking. These differences in microbial destruction rates became significant (P<05) when the meat reached the 75-C internal temperature level.
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