COMPARATIVE EFFICACY OF MICROWAVE-OVEN FO R COOKING OF CHICKEN MEAT

Cut up parts of chicken were marinated in sauce (10 % w/w) for 30 minu tes and the conditions were standardized for cooking in microwave and in gas oven. After cooking for 25 minutes, the samples were evaluated for 25 minutes, the samples were evaluated for physicochemical, microb iological and organoleptic characteristics. The method of cooking had no significant effect on water, protein and ash contents. The fat cont ent was lower in microwave oven cooked samples. pH and shear force val ues did not differ significantly, but water holding capacity and TBA v alues were significantly (P<0.05) higher in the microwave than in the gas oven cooked samples. Yield and total plate counts were significant ly higher in the microwave cooked samples. Similar organoleptic charac teristics have been found for meat prepared by the two different types of cooking. The study indicated that microwave oven has a great poten tial for cooking of meat. However, special attention should be paid to the microbiological safety of microwave oven cooked samples.