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Food Chem

Title:		Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods
Author(s):		Gruffat D; Bauchart D; Thomas A; Parafita E; Durand D;
Address:		"INRAE, Universite Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France. Electronic address: dominique.gruffat@inrae.fr. INRAE, Universite Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France. Electronic address: dc.bauchart@wanadoo.fr. INRAE, Universite Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France. Electronic address: agnes.thomas@inrae.fr. Adiv, 10 rue Jacqueline Auriol, ZAC Parc Industriel des Gravanches, F-63039 Clermont-Ferrand CEDEX 2, France. Electronic address: emilie.parafita@jacquetbrossard.com. INRAE, Universite Clermont Auvergne, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genes-Champanelle, France. Electronic address: denis.durand@inrae.fr"
Journal Title:		Food Chem
Year:		2021
Volume:		20201026
Issue:
Page Number:		128476 -
DOI:		10.1016/j.foodchem.2020.128476
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to determine how ageing and cooking, each one applied to the beef meat most suitable (pan-fried 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"
Keywords:		Animals Cattle Cooking/*methods Fatty Acids/*analysis Muscles/*chemistry Red Meat/*analysis Time Factors Ageing Beef Cooking Fatty acids Oxidation;
Notes:		"MedlineGruffat, Dominique Bauchart, Dominique Thomas, Agnes Parafita, Emilie Durand, Denys eng England 2020/11/08 Food Chem. 2021 May 1; 343:128476. doi: 10.1016/j.foodchem.2020.128476. Epub 2020 Oct 26"