Selected Nutrient Contents, Fatty Acid Composition, Including Conjugated Linoleic Acid, and Retention Values in Separable Lean from Lamb Rib Loins As Affected by External Fat and Cooking Method

Abstract

Proximate composition and fatty acid profile, conjugated linoleic acid (CLA) isomers included, were determined in separable lean of raw and cooked lamb rib loins. The cooking methods compared, which were also investigated for cooking yields and true nutrient retention values, were dry heating of fat-on cuts and moist heating of fat-off cuts; the latter method was tested as a sort of dietetic approach against the more traditional former type. With significantly (P < 0.05) lower cooking losses, dry heating of fat-on rib-loins produced slightly (although only rarely significantly) higher retention values for all of the nutrients considered, including CLA isomers. On the basis of the retention values obtained, both techniques led to a minimum migration of lipids into the separable lean, which was higher (P < 0.05) in dry heating than in moist heating, and was characterized by the prevalence of saturated and monounsaturated fatty acids. On the whole, the response to cooking of the class of CLA isomers (including that of the nutritionally most important isomer cis-9,trans-11) was more similar to that of the monounsaturated than the polyunsaturated fatty acids.

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

“…; Badiani et al . ; Gerber et al . ), the FA composition of the meat was significantly affected by cooking, while others (Harris et al .…”

True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

“…On the grounds of previous cooking trials conducted on muscle foods from terrestrial animals (Badiani et al, 2002(Badiani et al, , 2004Maranesi et al, 2005), it could be speculated that MW might have undergone more severe drip losses than OB, which in turn might have suffered the heaviest evaporative losses. This comment should in any case be considered with caution in that the detailed guidelines given by the American Meat Science Association (AMSA, 1995) as to how quantify both evaporative and drip losses upon muscle foods cooking could not be followed.…”

Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition

“…Some studies focused on the influence of processing and cooking on CLA content in meat products that naturally contain CLA such as beef (Ma, Wierzbicki, Field, & Clandinin, 1999;Shantha, Crum, & Decker, 1994) or lamb meat (Badiani et al, 2004). However, little work has been presented which assesses the impact of cooking on the fatty acid profiles of CLA supplemented meat products.…”