Microwave radiation effects on the sensorial properties of some meats and marine products

the main purpose of this work was to verify the effects of the microwave radiation on the sensorial properties of some meats and marine products. these properties are color, taste, odor, texture and proximal analysis. the methodology included a sensorial analysis through a range test to determine the satisfaction degree of the meals when they were cooked by two different methods. the statistical analysis of the data was done by variance analysis, and the results showed no significative differences; therefore it can be concluded that microwave radiation is a confident method to cook these kind of foods. however, it is recommended to do these analyses in ether types of food and to determine amino acid and fat profiles of the food cooked by some processes in order to verify if there is a relation between microwave radiation and peroxides/acidity contents.