Abstract
Superheated steam ovens have attracted interest in recent years due to their rapid heat-transfer characteristics. A comparison was made of the internal temperature change and product features of hamburger steak baked in a superheated steam oven and in a conventional oven.
The hamburger steak samples were baked until the minimum internal temperature had reached 75°C, this being deemed safe in terms of food hygiene. The rate of temperature rise was faster in the superheated steam oven than in the conventional oven, and baking was completed in a shorter time. The sample in the superheated steam oven was thicker (p<0.01), and the diameter was smaller (p<0.01). Furthermore, the superheated steam oven produced a hamburger steak with a lighter color after baking (p<0.05), while the breaking stress (p<0.01) and breaking strain rate (p<0.05) were both lower than with the conventional oven.
A sensory evaluation indicated that the conventional oven product looked more tasty (p<0.05) and had a higher overall score (p<0.01).
