Document Detail


Effect of sampling fat location and cooking on fatty acid composition of beef steaks.
MedLine Citation:
PMID:  20374758     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
To investigate the impact of sampling fat location and cooking on fatty acid composition of beef steaks, 21 raw steaks from crossbred steers were dissected to obtain outer (OSC) and inner subcutaneous fat (ISC), seam fat, marbling, and lean muscle. Twenty-one cooked steaks were dissected to obtain OSC, ISC, seam fat, surface and inner muscle. Trans-vaccenic acid and c9, t11-CLA percentages were lower (P<0.05) in lean muscle than subcutaneous (s.c.) fat or marbling. Monounsaturated: saturated fatty acid ratios were lower (P<0.05) in seam fat and marbling than s.c. fat or lean muscle. Linoleic and linolenic acid levels were highest in lean muscle and longer chain n-6 and n-3 fatty acids were only detected in lean muscle. Cooking did not change fatty acid composition dramatically except that n-6: n-3 ratio in s.c. and seam fat decreased after cooking (P<0.05).
Authors:
T Jiang; J R Busboom; M L Nelson; J O'Fallon; T P Ringkob; D Joos; K Piper
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Publication Detail:
Type:  Comparative Study; Journal Article     Date:  2009-08-14
Journal Detail:
Title:  Meat science     Volume:  84     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2010 Jan 
Date Detail:
Created Date:  2010-04-08     Completed Date:  2010-07-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  86-92     Citation Subset:  IM    
Affiliation:
Department of Animal Sciences, Washington State University, Pullman, WA 99164-6351, USA.
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MeSH Terms
Descriptor/Qualifier:
Abdominal Fat / anatomy & histology,  chemistry
Animals
Cattle
Cookery / methods*
Dietary Fats / analysis
Fatty Acids / analysis*
Fatty Acids, Omega-3 / analysis
Fatty Acids, Omega-6 / analysis
Food Analysis / methods*
Linoleic Acids, Conjugated / analysis
Male
Meat / analysis*
Oleic Acids / analysis
Species Specificity
Subcutaneous Fat, Abdominal / chemistry*
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids; 0/Fatty Acids, Omega-3; 0/Fatty Acids, Omega-6; 0/Linoleic Acids, Conjugated; 0/Oleic Acids; 0/cis-9, trans-11-conjugated linoleic acid; 143-25-9/11-octadecenoic acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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