The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks

Abstract

Effects of different cooking methods (deep fat frying, hot plate, boiling, microwave, pan-frying with oil, pan-frying without fat or oil and oven cooking) on some quality criteria and mineral composition of steaks were investigated. Water content, pH, lipid oxidation (TBARS), color (L*, a*, b* values) and mineral composition of both raw and cooked samples were determined. Cooking methods had a significant effect (P < 0.01) on all the parameters analyzed except for some mineral content (Fe, Mn, Ni and Pb). It was determined that pH, TBARS, L* and b* values of the samples increased with cooking (P < 0.05), while water content, a* values and all mineral contents analyzed decreased (P < 0.05). Losses in the amounts of Fe, Pb, S and Zn with cooking were less than 10%, while those of other minerals ranged between 13.6 and 21.1%. The lowest dry matter and cooking loss were determined in the samples pan-fried without fat or oil (P < 0.05. Practical Applications Cooking is a procedure usually applied immediately before consumption of meat and meat products, and meat and meat products are usually eaten cooked except for the products especially raw eaten. The cooking of meat results in better aroma and also the cooked meat is tenderer compared to raw meat. In addition, if cooked properly, meat, more attractive and delicious when served hot, is easier to digest while almost sterile. However, cooking affects the nutritional value of meat due to changes in certain components. In addition, the cooking could result in a number of harmful chemical compounds. Quality properties and nutritional values of cooked meat can be dependent on cooking method. In the present study, the changes in meat cooked by common cooking methods and the differences between cooking methods were detected.