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 |
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| container_title | Emirates Journal of Food and Agriculture |
| container_volume | 31 |
| creator | Rant, Witold Radzik-Rant, Aurelia Swiatek, Marcin Niznikowski, Roman Slezak, Magdalena Szymahska, Zaneta Morales-Villavicencio, Anna |
| description | 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 |
| doi_str_mv | 10.9755/ejfa.2019.v31.i2.1914 |
| format | Article |
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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<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2019.v31.i2.1914</identifier><language>eng</language><publisher>Sofia: College of Food & Agriculture, United Arab Emirates University</publisher><subject>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</subject><ispartof>Emirates Journal of Food and Agriculture, 2019-02, Vol.31 (2), p.118-124</ispartof><rights>COPYRIGHT 2019 College of Food & Agriculture, United Arab Emirates University</rights><rights>2019. 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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<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.</description><subject>Analysis</subject><subject>Cattle</subject><subject>Collagen</subject><subject>Comparative analysis</subject><subject>Composition</subject><subject>Consumers</subject><subject>Consumption</subject><subject>Cooking</subject><subject>Diet</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Food processing</subject><subject>Heat</subject><subject>Lamb</subject><subject>Lamb (Meat)</subject><subject>Lipids</subject><subject>Meat</subject><subject>Meat processing</subject><subject>Meat quality</subject><subject>Methods</subject><subject>Microwave cooking</subject><subject>Microwaves</subject><subject>Muscles</subject><subject>Organic chemistry</subject><subject>Ovenware</subject><subject>Polyunsaturated fatty 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Anna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle</atitle><jtitle>Emirates Journal of Food and Agriculture</jtitle><date>2019-02-01</date><risdate>2019</risdate><volume>31</volume><issue>2</issue><spage>118</spage><epage>124</epage><pages>118-124</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>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<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.</abstract><cop>Sofia</cop><pub>College of Food & Agriculture, United Arab Emirates University</pub><doi>10.9755/ejfa.2019.v31.i2.1914</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Emirates Journal of Food and Agriculture, 2019-02, Vol.31 (2), p.118-124 |
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| subjects | 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 |
| title | The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle |
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