Effect of Heating Capacity of Oven Plate, Heating Ability of Oven, and Duration of Covering the Meat on its Internal Temperature after Oven Cooking

Abstract

This study analysed the effects of the heating capacity of oven plates and the heating ability of ovens on the internal temperature of meat after oven cooking at 230°C. The temperature of the samples increased with the increase in the heating ability of ovens. Further, the overall temperature after cooking increased with the increase in the heating capacity of the oven plates, and the time required to attain an internal temperature exceeding 75°C also increased.
As the duration of covering the samples after heating was reduced, the percentage of weight reduction decreased, and the samples became softer. These findings revealed that covering the cooked meat until a maximum internal temperature was attained kept it hygienic and enhanced its taste.