The fatty acid content of meat and poultry before and after cooking

Abstract

Summary Fatty acids distribution of various cuts of pork, lamb, beef, turkey, and chicken before and after cooking were analyzed by the spectrophotometric method. Results indicate that only a small amount of the polyunsaturated fatty acids was lost with ordinary methods of cooking. The reliability of these apparent fatty acid values after cooking is discussed. A table of fatty acid composition of these meats as eaten is also presented for dietary purposes.