Impact of cooking on the content of nutritionally important fatty acids in muscle from lambs raised to have divergent intramuscular fatty acid compositions

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

“…An increase in total fatty acid composition as affected by heating processes was observed in lamb meat [82], with SFA increasing from 1.039 mg/g to 1.245 and 1.468 mg/g, MUFA increasing from 1.125 mg/g to 1.355 and 1.557 mg/g and PUFA increasing from 187 to 237 and 280 mg/100 g in raw, sous vide and grilled meat, respectively. Particularly, these authors found that the extent of the increase in the concentration of individual PUFA fatty acids was greater in lambs fed at pasture than those fed cereal base concentrates.…”

“…Heating processes under relatively mild conditions (T < 100 • C) showed an increase in PUFA content [95]. Therefore, grilled and sous vide heating processes would be adequate heating process techniques to preserve a beneficial fatty acid profile in meat with a greater n3 PUFA content than other heating processes, as observed in horse and lamb meat [82,88]. Particularly, in the sous vide samples, the oxidation process was limited due to the evacuation of oxygen during the vacuum-packing process, preventing PUFA from oxidation, as suggested by Modzelewska-Kapituła et al [96].…”

“…Table 3 summarizes the effect of the heating process on the nutritional value (fatty acids, proteins, vitamins, and minerals) of meat from different animal species described in the following sections. Total lipids, SFA and MUFA increase, PUFA decrease [73] Total lipids, SFA and MUFA increase, PUFA decrease [73] Total lipid increase, SFA increase [74] Total lipids increase in Limousin calves [75] Protein digestibility decrease [76] Leucine, glutamic and aspartic acid increase [77] Protein digestibility increase [76] Leucine, glutamic and aspartic acid increase [77] Protein digestibility increase [76] Vitamin E decrease [75] No effect on vitamin B12 [78] No effect on vitamin B12 [78] Vitamin B1 and vitamin D decrease [79] Vitamin D decrease; vitamin B12 decrease [78] Vitamin E decreases [75] Ash increase from 1 to 1.3% [72] Na, K, P, Ca and Mg decrease Fe and Zn increase [79] Na, K, P, Ca and Mg decrease, while Fe and Zn increase [79] Fe, Mg and K decrease [80] Ca, Cu, Fe, K, Mg decrease in bovine liver [81] Ca, Cu, Fe, K, Mg stability in bovine liver [81] Sheep and Goat SFA, MUFA and PUFA increase [82] Ash increase [83] SFA, MUFA and PUFA increase [82] Ash increase [83] No differences in total amino acids and in essential amino acids [83] No differences in total amino acids and in essential amino acids [83] Pig Total lipids and ash increase [81] Total amino acids content decrease [84] Tryptophan decrease [85] Protein digestibility increase [86] Vitamin B1 strong decrease [79] Protein digestibility increase [87] Ash increase [72]; Na, K, P, Ca and Mg ...…”

Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

“…Additionally, higher polyunsaturated fatty acid (PUFAs) content increases lipid oxidation in meat [12]. Gravador et al [13] found that grilling and sous-vide cooking increased the fatty acids content, especially n-3 fatty acids, in lamb meat.…”