Conservation of conjugated linoleic, trans‐vaccenic and long chain omega‐3 fatty acid content in raw and cooked lamb from two cross‐breeds
作者： T. W. Knight , S. O. Knowles , A. F. Death , T. L. Cummings , P. D. Muir
DOI: 10.1080/00288233.2004.9513580
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摘要: Abstract Available literature mainly describes the fatty acid (FA) content of raw meat, with only limited data explaining effect different preparation and cooking temperatures on health‐promoting FA such as conjugated linoleic (CLA), its metabolic precursor trans‐vaccenic (TVA), long chain omega‐3 (LC FA). We collected m. longissimus thoracis (LT) from rib chops Poll Dorset × East Friesian (EF) Romney (R) lambs raised together. The composition LT was compared prepared bone all fat trimmed away or left intact before under a fan‐grill. EF had less loss, lower lipid total (TFA) contents, proportion saturated acids (SATFA) than R lambs. Raising temperature medium to well‐done increased losses dry matter (DM) yield but did not affect composition. Compared LT, result...
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