Document Detail

Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices.
MedLine Citation:
PMID:  22063241     Owner:  NLM     Status:  In-Data-Review    
The objective of this study was to determine how and to what extent several culinary practices (i.e. household cooking methods), each applied to the beef muscle deemed most suitable (boiling to infraspinatus, broiling to longissimus lumborum, oven-roasting and microwaving to semitendinosus), could induce significant changes in: lipid and cholesterol contents, fatty acid composition and contents, their true and apparent retention values, and some indices of lipid oxidation. Most nutrients increased their concentration as a consequence of moisture loss through cooking, whilst no substantial variation was induced in fatty acid composition. Nevertheless, each cooking method had its own distinctive heat processing parameters, which interacted with the characteristics peculiar to the pertaining muscle, leading to markedly different evaporative and drip losses, significantly different true retention values for cholesterol and the sum of polyunsaturated fatty acids, distinct responses as to lipid oxidation liability. The selected culinary practices seemed to be able to interact with the composition of the selected muscles, up to the point that pro-oxidant conditions were in some way counteracted by antioxidant effects.
A Badiani; S Stipa; F Bitossi; P P Gatta; G Vignola; R Chizzolini
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  60     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2002 Feb 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  169-86     Citation Subset:  -    
Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali, Università degli Studi di Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia (BO), Italy.
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