“…Overall, at any aging time, the lower cooking loss value was observed in grilled samples, followed by samples cooked in a microwave at 60% of power (Mw60) and then samples microwaved at maximum power (Mw100). This is consistent with the observation that microwaved meats have higher cooking losses (Moody, Bedau, & Langlois, ; Riffero & Holmes, ; Silva et al, ; Yarmand & Homayouni, , ) than conventional (grilling) cooking methods.…”