Abstract
The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.
Highlights
Meat is the basis of a balanced diet due to the richness of nutrients
The results are in agreement with those reported by Yarmand and Homayouni (2009), who found the increase in cooking loss in semitendinosus muscle of lambs heated in microwave compared to the conventional cooking method
According to results the cooking loss was greater in lamb meat subjected to heating in the microwave than in roasting
Summary
Meat is the basis of a balanced diet due to the richness of nutrients It is a source of high quality protein, many minerals such as zinc, selenium, iron and vitamins B12 and other B vitamins (Pereira and Vicente, 2013). Valuable ingredient in lamb meat, from the point of view of human health, is n-3 PUFA, occurring mainly in phospholipids as a component of cell membranes and membranous structures of muscle tissue. The content of these acids depends to a large extent on the diet of these animals (Nuernberg et al, 2008)
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