When pork is heated up and simmered in a microwave-style oven, its fats break down quickly and create strong, oily smells.

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Against

Evidence from Studies

Supporting (1)

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Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction

Cross-Sectional Study

In Vitro

2025 Dec 15

The study found that when braised pork is cooked with microwaves, fats break down quickly during heating and simmering, creating strong-smelling chemicals like aldehydes and 1-octen-3-ol—exactly what the claim says.

Contradicting (0)

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No contradicting evidence found

Source Study

Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction

Score: 3

DOI: 10.1016/j.foodchem.2025.146273

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Adding spices or seasonings while cooking pork in a microwave-style oven helps reduce some smelly, oily flavors that come from fats breaking down.

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Adding seasonings while cooking pork helps create more savory, meaty smells because they supply ingredients that react with heat to make those flavors.

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