2023
DOI: 10.1016/j.meatsci.2023.109192
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Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

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Cited by 7 publications
(5 citation statements)
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“…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].…”
Section: Overall Remarksmentioning
confidence: 99%
See 1 more Smart Citation
“…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].…”
Section: Overall Remarksmentioning
confidence: 99%
“…Heating processes impact meat's nutritional value, affecting the intake of essential nutrients. Heat treatment leads to a change in lipids and the fatty acid composition of meat due to mechanisms such as water loss, lipid oxidation and diffusion exchange, which occur during heating processes [95]. Frying is the heating process that induces the greatest increase of meat lipid content, more than eight times for MUFA, and a strong decrease in PUFA content.…”
Section: Overall Remarksmentioning
confidence: 99%
“…Nevertheless, Francisco et al [ 58 ] identified a positive correlation between PUFA concentration in meat and sensory attributes. The taste of meat is altered due to the increased concentrations of ω-6 FAs and ω-3 FAs and their proportions in meat are believed to contribute to the physicochemical properties of lipids/fats or propagation of lipid oxidation from these FAs during storage and cooking process, yielding primary and secondary oxidative substances [ 59 ]. The literature has reported an increase in linoleic acid (C18:2n-6) in the muscles of animals when fed concentrate or grain-based diets containing cereal grains (oat, barley, and wheat), corn, or cottonseed [ 60 , 61 , 62 ].…”
Section: Nutritional Effects On the Meat Of Sheep Goats And Cattlementioning
confidence: 99%
“…Samples of lamb (m. longissimus lumborum, n = 26) and beef (m. longissimus dorsi, n = 6) were sourced from separate studies that investigated the effects of endpoint cooking temperature on lamb fatty acid composition (Holman et al, 2023) and the effect of grass or grain-fed production systems on beef fatty acid composition, respectively. The meat samples for the current study were selected so as to provide a range of intramuscular fat (IMF) contents and the beef samples were sourced from steers reared under grass-or grain-fed production systems.…”
Section: Meat Samples and Intramuscular Fat (Imf) Analysismentioning
confidence: 99%