Effect of cooking on fatty acid composition of beef lipids

Abstract

Summary Paired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral lipid fractions was determined on the raw and cooked (70°C) meat. On the basis of the fatty acids analysed (C 14 , C 14:,1 . C 15 , C 16 , C 16:1 , C 17 , C 18 , C 18:1 , C 18:2 , C 18:3 , C 20:4 ) no significant differences were found between the lipids of the raw and cooked meat. In addition, the drip resulting from the cooked meat was not significantly different in its fatty acid composition from the seam, total intramuscular, or intramuscular neutral fractions.