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  • Title: Quality characteristics, cholesterol, and sodium content of turkey as affected by conventional, convection, and microwave heating.
    Author: Prusa KJ, Hughes KV.
    Journal: Poult Sci; 1986 May; 65(5):940-8. PubMed ID: 3725727.
    Abstract:
    Six treatment combinations for evaluation of quality characteristics, sodium, and cholesterol content of turkey breast roasts were studied: three oven types (conventional, convection, and microwave) and two internal endpoint heating temperatures (77 C and 82 C). The microwave oven was the most energy efficient, and the conventional oven was the least efficient. Overall, drip loss was highest in the microwave oven, and heating to 82 C increased total cooking loss. Cook drip from the microwave oven contained less fat but the same amount of cholesterol as cook drip from the other two oven types. Instron shear values were not affected by oven type or internal endpoint temperature. Generally, when comparing raw to cooked samples, heating increased (concentrated) the cholesterol content and decreased the sodium content of the turkey. Cholesterol content of the heated roasts was not affected by type of oven; however, heating to the higher internal endpoint temperature increased (concentrated) the cholesterol. Sodium content was not affected by oven type or internal endpoint heating temperature. Cholesterol and sodium retentions of the roasts after heating were 96 and 64%, respectively, when averaged over the three oven types.
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