title: Physicochemical properties of foal meat as affected by cooking methods.
abstract: The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (P<0.001) by thermal treatment, since the smallest WHC values were observed in samples from microwave treatment. Thermal treatment also caused a significant (P<0.001) increase in the force needed to cut the foal steaks. Regarding colour parameter, cooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: Scuola di Bioscienze e Medicina Veterinaria, Università di Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy.
authors.forename: Aurora
authors.initials: A
authors.lastname: Cittadini
authors.affiliation: Department of Food Engeneering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil.
authors.forename: Paulo E
authors.initials: PE
authors.lastname: Munekata
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: Rubén
authors.initials: R
authors.lastname: Domínguez
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003296:Cooking; D006736:Horses; D006358:Hot Temperature; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D017392:Thiobarbituric Acid Reactive Substances
keywords: Colour parameters; Cooking procedure; Foal meat; Lipid oxidation; Physicochemical properties