THE EFFECTS OF COOKING METHODS ON THE PROPERTIES OF BEEF LONGISSIMUS DORSI

The effects of different cooking methods (boiling, frying, oven-roasting and grilling) on certain properties of beef longissimus dorsi were studied. Cooking loss, moisture content, color, TBARS and the composition of fatty acids were determined. The highest cooking loss was observed with regards to boiling (P < 0.05). TBARS increased with boiling and oven- roasting (P < 0.05), whereas frying and grilling had no significant effect on TBARS (P > 0.05). Color indices were significantly changed through cooking (P < 0.05). Polyunsaturated fatty acid (PUFA) content increased in all cooking methods, while saturated fatty acids (SFA) content decreased in all treatments. The trans fatty acid (TFA) content increased after frying and oven-roasting, whereas boiling and grilling decreased the trans fatty acid content (P < 0.05). Grilling provided minimum cooking loss (P < 0.05) as well as the lowest TBARS value (P < 0.05), probably due to the structure of fire brick barbeque inhibiting the intense heat