Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rar...

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Bibliographic Details
Published in:Meat science 2023-07, Vol.201, p.109192-109192, Article 109192
Main Authors: Holman, Benjamin W.B., Fowler, Stephanie M., Bailes, Kristy L., Meyer, Richard G., Hopkins, David L., Clayton, Edward H.
Format: Article
Language:English
Subjects:
Animals
Conjugated linoleic acids (CLA)
Cookery
Cooking
Degree of doneness
Fatty Acids
Human nutrition
Meat - analysis
Polyunsaturated fatty acids
Recommended daily intake
Red Meat - analysis
Selenium
Sheep
Sheep meat
Temperature
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Summary:This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done). It was found that cooking loss increased as the level of cooking doneness increased. The proportion of most major fatty acids were not altered by cooking. However, when adjusted for cooking loss (i.e., mg/135 g serve of lamb as-is equivalent prepared to each level of cooking doneness), the concentration of most major fatty acids, including C16:0, C18:0, C18:1n-9, and many conjugated linoleic acids, were lowered after grilling to any level of cooking doneness and compared to the uncooked samples. The omega-6 to omega-3 ratio was lowest for the uncooked samples and highest for those prepared to a well done level of cooking doneness. Conversely, the concentration of health claimable omega-3 fatty acids in the uncooked meat was retained upon cooking and across all the different internal endpoint temperatures. Calcium, magnesium, phosphorous, potassium, and sodium were reduced with preparation of lamb meat to any level of cooking doneness, compared with uncooked meat. Zinc, iron, and selenium were retained within the cooked samples. These findings show that consumer preference for a level of cooking doneness will have only minor effects on the concentration of minerals and fatty acids in lamb meat.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109192