title: Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal.
abstract: The effect of commonly household cooking methods (boiling, microwaving and grilling) on amino acid and mineral (Fe, Mg, K and Zn) contents was investigated in the longissimus lumborum muscle of Barrosã-PDO veal. Fifteen Barrosã purebred calves at 7-8 months of age and an average weight of 177±37 kg were slaughtered. Cooking had a strong effect (P<0.05) on yield, being higher (67.5%) in boiling compared to microwave and grilling (64.0% and 64.5%, respectively). Grilling increased most of the percentage retention of individual amino acids (>100%), in particular for leucine. No significant differences (P>0.05) were observed for iron and zinc retentions among the cooking methods, while the retention of magnesium and potassium was strongly affected, mainly after boiling. Our findings indicate that the different cooking methods clearly affect the chemical composition and nutritional value of meat, which may have a strong impact on the intake of essential nutrients.
authors.affiliation: CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal.
authors.forename: Anabela F
authors.initials: AF
authors.lastname: Lopes
authors.affiliation: CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal.
authors.forename: Cristina M M
authors.initials: CM
authors.lastname: Alfaia
authors.affiliation: Unidade de Investigação de Tecnologia Alimentar, INIAV, Estrada do Paço do Lumiar, 22, Campus do IAPMEI, Ed. S, 1649-038 Lisboa, Portugal.
authors.forename: Ana M C P C
authors.initials: AM
authors.lastname: Partidário
authors.affiliation: CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal.
authors.forename: José P C
authors.initials: JP
authors.lastname: Lemos
authors.affiliation: CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal. Electronic address: japrates@fmv.ulisboa.pt.
authors.forename: José A M
authors.initials: JA
authors.lastname: Prates
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis*; D008872:Microwaves; D008903:Minerals / Q000032:analysis*; D018482:Muscle, Skeletal; D009753:Nutritive Value; D014131:Trace Elements / Q000032:analysis*
chemical_list: D000596:Amino Acids; D008903:Minerals; D014131:Trace Elements
keywords: Amino acids; Cooking methods; Minerals; Retention; Veal