The influence of microwave and frying cooking on nutritive value and bacteriological status of some fast meat products [electronic resource].

Includes references.

This study was designed to investigate the effect of conventional and microwave cooking methods on nutritive value and bacteriological status of some fast meat products (beef burger, sausage and kofta). The microwave cooking method resulted in higher moisture losses compared with conventional method with minimal nutritional effect on protein, lipid, carbohydrate and ash in the examined samples subjected to chemical examinations. There were no nutritional differences between food prepared by conventional and microwave methods. Bacteriological examination revealed the efficiency of microwave oven in the destruction of some pathogenic micro-organisms and reduction of bacterial numbers without causing physical changes to meat. The public health significance and the recommendations to ensure safety and quality of some meat Products were discussed.

Summary in Arabic.