Abstract
ABSTRACTThe effect of barbecueing and conventional cooking methods on moisture, fat and cholesterol content in brain, heart, kidney, liver, and tongue of local Iraqi; beef and mutton were studied. Moisture, fat and cholesterol content differed significantly (P ≤ 0.05) between raw and barbecued samples and between raw and cooked samples of both beef and mutton organ meats, except for those mentioned. The lower moisture in barbecued and cooked samples probably caused a relative increase in fat and cholesterol content. Minor differences were observed in raw, barbecued and cooked organ meats between beef and mutton in terms of moisture, fat and cholesterol content at similar animal ages.
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