The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a h...

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Veröffentlicht in:Emirates Journal of Food and Agriculture 2019-02, Vol.31 (2), p.118-124
Hauptverfasser: Rant, Witold, Radzik-Rant, Aurelia, Swiatek, Marcin, Niznikowski, Roman, Slezak, Magdalena, Szymahska, Zaneta, Morales-Villavicencio, Anna
Format: Artikel
Sprache:eng
Schlagworte:
Analysis
Cattle
Collagen
Comparative analysis
Composition
Consumers
Consumption
Cooking
Diet
Fatty acid composition
Fatty acids
Food
Food processing
Heat
Lamb
Lamb (Meat)
Lipids
Meat
Meat processing
Meat quality
Methods
Microwave cooking
Microwaves
Muscles
Organic chemistry
Ovenware
Polyunsaturated fatty acids
Properties
Proteins
Roasting
Roasting (Cooking)
Sheep
Temperature
Vitamins
Wool
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Zusammenfassung:The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2019.v31.i2.1914