The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources

Abstract

This study investigated the various effects of two food product processing methods (boiling and grilling) on the nutritional composition (fatty acid, amino acid profiles) of meat from cows, goats, and rabbits. Freshly slaughtered animals were cleaned and subjected to boiling and grilling. Cooking loss varied with cooking methods; grilling resulted in the highest cooking loss, especially in cow meat (52.95%). Data from the proximate composition analysis revealed that both raw and grilled meat samples of rabbit meat contained the highest amount of protein (22.93 and 22.20 %, respectively) when compared to the corresponding samples from the other two animal sources. Additionally, rabbit meat contained a low level of fat (1.85%), which was not significantly different than the boiled samples (1.75, 1.76 %). Boiling and grilling significantly increased the in vitro protein digestibility of meat. The meat showed significant sources of both essential and non-essential amino acids. Rabbit meat showed a higher proportion of essential amino acids and a higher protein efficiency ratio. Boiled goat meat had a lower proportion of saturated fatty acids (SFA), boiled meat had higher polyunsaturated fatty acids (PUFA) than its grilled counterpart. Goat meat showed a favourable fatty acid profile. Thus, goat and rabbit meat are healthier alternatives to beef, and both boiling and grilling are useful in maintaining the nutritional qualities of meat.

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

“…Boiling pork meat at 60 and 75 • C decreased the protein content by 11% and 18%, respectively, compared to raw meat; histidine was the most affected amino acid, showing reductions of 17% and 31%, respectively [84]. Olagunju and Nwachukwu [83] found no differences in total and in essential amino acids of goat meat grilled or boiled compared to raw meat. Meanwhile, these authors found that heating significantly affected the amino acid content of cow meat with a decrease of tyrosine > tryptophan > glycine in meat boiled or grilled compared to raw meat.…”

“…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 ...…”

“…Purchas et al [94] compared the mineral content in uncooked and cooked lean beef, highlighting a decrease in the contents of Na and K and an increase in Ca, Cu, Fe, Mn and Zn in cooked meat compared with raw meat. An increase in the total mineral component, expressed as ash content (from 3.76 to 13.84%), was found in grilled and boiled sheep meat (Olagunju et al [83]). These results indicate that the same minerals (e.g., divalent minerals) are better retained during heating processes, which may be due to their greater association with protein, as suggested by Sobral et al [4].…”

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

“…b. Crude Fat Content: Determined by saponifying the extracted fat content of the sample and then analyzed by gas chromatography described by Olagunju and Nwachukwu, (2019). c. Protein Content: Measured by the micro-Kjeldahl method, where the percentage nitrogen content was calculated and multiplied by a factor of 6.25 to determine the protein content (Equation 2).…”

Quality of Bebek Ungkep as Affected by Natural Feed Additives

“…It is suspected that there is a process of leaching nitrogenous compounds into the boiling water because the protein dissolves easily in water. (Olagunju & Nwachukwu 2020). Also, boiling and grilling may reduce protein content in meat due to protein denaturation.…”