摘要：The use of microwave oven as a further technologic product has rapidly increased. Microwaves have been used for various purposes such as cooking of food, heating of cooked-frozen, defrosting of frozen food, drying of food and destroying of microorganisms. Some of the increasing popularity of the microwave applying are to have a short heating time and energy saving. Meat cooking in microwave oven is also preferred due to the saving time and energy. Quality properties of meat cooked in microwave oven widely depend on applied microwave energy, cooking time and the size of cooked meat. In this paper, the effect of microwave cooking on quality properties of meat was discussed comparing with the other cooking methods.
