SENSORY ATTRIBUTES AND THIAMINE CONTENT OF ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE AND CONVENTIONAL ELECTRIC OVEN

Fresh whole roasting chickens were cooked to an internal temperature of 79°C (175°F) in either a microwave, convection microwave or conventional electric oven. The sensory attributes of breast meat samples from chickens cooked in the three ovens were evaluated by untrained and laboratory panels. Untrained panelists found convection microwave cooked samples to be more acceptable in terms of juiciness than microwave cooked samples. Laboratory panelists rated the chicken cooked in the conventional oven as significantly more tender and juicy but similar in flavor intensity to chicken cooked in the microwave ovens. Thiamine retention on a dry weight basis ranged from 77% in conventionally cooked chicken breasts to 98% in microwave cooked chicken legs.