Effect of electronic cooking on fatty acids in meats.
This study was conducted to investigate the effects of microwave energy and conventional heating on the fatty acid composition of meats and poultry. Data on weight loss and cooking time with both heat treatments are reported. Gas-liquid chromatographic data of the methyl esters of myristic, palmitic, stearic, oleic, linoleic, and linolenic acids revealed no significant difference between fatty acid composition as a result of heat treatment. Decreases in fatty acids appeared to be mainly due to a change in oleic acid. Poultry appeared to be the species most affected by heat treatment. Cooking times were much shorter for the electronic method and varied among species. No significant difference was found in weight loss as a result of treatment of beef or pork. Poultry weight losses were greater for the conventional method.
D000818:Animals; D002645:Chickens; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D008460:Meat / Q000032:analysis*; D008872:Microwaves; D009829:Oleic Acids / Q000032:analysis; D013552:Swine; D013997:Time Factors
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D009829:Oleic Acids