ArticleFoods (Basel, Switzerland)2026
Effects of Low-Frequency Solid-State Microwave Cooking on the Quality Properties of Beef Meat.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Non-Conventional Processing Technologies in Meat and Meat Products: Toward Clean-Label, Quality, and Sustainable Innovation.Foods (Basel, Switzerland) · 2026Review
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2 authors.
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Abstract
Solid-state microwave technology has emerged as an alternative to conventional magnetron-based microwave systems due to its precise frequency control and potential to improve heating uniformity. The objective of this study was to evaluate the effects of solid-state microwave cooking at 912-913 MHz on the quality characteristics of beef steak and minced beef in comparison with conventional oven cooking and traditional microwave cooking (2450 MHz). Meat samples were cooked to an internal temperature of 75 °C, and cooking time, weight loss, moisture content, lipid oxidation (TBARS), total soluble protein (TSP), color attributes, and texture properties were evaluated. Solid-state microwave cooking resulted in shorter cooking times compared to conventional oven cooking. However, it caused significantly higher cooking loss in beef steak (48.1%) compared to conventional (34.8%) and microwave cooking (42.4%) (
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