1. Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
- Author
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Dominique Bauchart, Agnès Thomas, Emilie Parafita, Dominique Gruffat, Denys Durand, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Association pour le Développement de l'Institut de la Viande (ADIV), and OFIVALINTERBEV
- Subjects
Time Factors ,Rump ,[SDV]Life Sciences [q-bio] ,Analytical Chemistry ,0404 agricultural biotechnology ,Lipid oxidation ,Animals ,Food science ,Cooking ,BeefAgeingCookingFatty acidsOxidation ,2. Zero hunger ,chemistry.chemical_classification ,Chemistry ,Cooking methods ,Muscles ,Fatty Acids ,0402 animal and dairy science ,Fatty acid ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,040201 dairy & animal science ,Red Meat ,Ageing ,Lipid content ,Composition (visual arts) ,Cattle ,Fatty acid composition ,Food Science - Abstract
International audience; This study aimed to determine how ageing and cooking, each one applied to the beef meat most suitable (panfried or grilled ribeye steak, braised chuck and fried or roasted rump steak), induce changes in lipid content, fatty acid (FA) composition and lipid oxidation of muscles from 16 cattle representative of animals raised for France meat production. The fattiest muscle (ribeye) was the richest in saturated and monounsaturated FA leading to poor nutritional indexes. In contrast, the leanest muscle (rump) had the highest proportion of polyunsaturated FA and the highest levels of peroxidation without exceeding critical limits. The impact of cooking methods seemed mainly linked to the moisture loss increasing meat fat content and the culinary fat addition whose FA composition marked the meat. Cooking methods induced oxidation phenomena that could exceed the limit thresholds. In conclusion, short cooking time of rump steak was the best combination to meet nutritional expectations.
- Published
- 2021