<abstract xmlns="http://www.w3.org/1999/xhtml"><p> This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural pasture. Samples were collected from 80 cows and thermal-processed at 65°C for 120 minutes and 85°C for 60 minutes using sous-vide techniques, and then analysed for fatty acid and mineral compositions. The results did not show differences in individual fatty acid composition of meat samples between the breed (P>0.05). However, the raw beef sample had higher content of monounsaturated fatty acids (MUFA , 40.22% ± 3.79 ND, 42.53% ± 2.39 BD) and lower content of polyunsaturated fatty acids (PUFA , 11.02% ± 5.47 ND, 10.13% ± 6.73 BD) than liver (MUFA , 20.11% ± 4.76 ND, 21.08% ± 2.46 BD; PUFA , 30.73% ± 5.20 ND, 31.11% ± 2.37 BD) (P&lt;0.05). The PUFA /MUFA and n-6/n-3 ratios, atherogenicity and desaturase indices were comparable between breeds, but higher in beef than liver. The total percentage of saturated fatty acid, MUFA and PUFA retained after cooking were numerically higher in liver than in beef (P>0.05). The results further revealed higher contents of Na, Mg, and Zn in raw beef than liver. However, the content of Na, Mg, and Zn in the beef and liver were not significantly (P>0.05) affected after cooking. Based on the PUFA proportion of the total lipids in beef (11.02%) and liver (31.11%) and n-6/n-3 PUFA ratio in beef (2.54) and liver (1.34), consumption of liver and beef from cattle raised on pasture could be beneficial to human health. Additionally, application of sous-vide technique can be used to minimize the nutritional losses in beef and liver.</p></abstract>

This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural pasture. Samples were collected from 80 cows and thermal-processed at 65°C for 120 minutes and 85°C for 60 minutes using sous-vide techniques, and then analysed for fatty acid and mineral compositions. The results did not show differences in individual fatty acid composition of meat samples between the breed (P>0.05). However, the raw beef sample had higher content of monounsaturated fatty acids (MUFA , 40.22% ± 3.79 ND, 42.53% ± 2.39 BD) and lower content of polyunsaturated fatty acids (PUFA , 11.02% ± 5.47 ND, 10.13% ± 6.73 BD) than liver (MUFA , 20.11% ± 4.76 ND, 21.08% ± 2.46 BD; PUFA , 30.73% ± 5.20 ND, 31.11% ± 2.37 BD) (P<0.05). The PUFA /MUFA and n-6/n-3 ratios, atherogenicity and desaturase indices were comparable between breeds, but higher in beef than liver. The total percentage of saturated fatty acid, MUFA and PUFA retained after cooking were numerically higher in liver than in beef (P>0.05). The results further revealed higher contents of Na, Mg, and Zn in raw beef than liver. However, the content of Na, Mg, and Zn in the beef and liver were not significantly (P>0.05) affected after cooking. Based on the PUFA proportion of the total lipids in beef (11.02%) and liver (31.11%) and n-6/n-3 PUFA ratio in beef (2.54) and liver (1.34), consumption of liver and beef from cattle raised on pasture could be beneficial to human health. Additionally, application of sous-vide technique can be used to minimize the nutritional losses in beef and liver.

Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle

Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape Province,

Department of Microbial Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein, 9300,

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural pasture. Samples were collected from 80 cows and thermal-processed at 65°C for 120 minutes and 85°C for 60 minutes using sous-vide techniques, and then analysed for fatty acid and mineral compositions. The results did not show differences in individual fatty acid composition of meat samples between the breed (P>0.05). However, the raw beef sample had higher content of monounsaturated fatty acids (MUFA , 40.22% ± 3.79 ND, 42.53% ± 2.39 BD) and lower content of polyunsaturated fatty acids (PUFA , 11.02% ± 5.47 ND, 10.13% ± 6.73 BD) than liver (MUFA , 20.11% ± 4.76 ND, 21.08% ± 2.46 BD; PUFA , 30.73% ± 5.20 ND, 31.11% ± 2.37 BD) (P0.05). The results further revealed higher contents of Na, Mg, and Zn in raw beef than liver. However, the content of Na, Mg, and Zn in the beef and liver were not significantly (P>0.05) affected after cooking. Based on the PUFA proportion of the total lipids in beef (11.02%) and liver (31.11%) and n-6/n-3 PUFA ratio in beef (2.54) and liver (1.34), consumption of liver and beef from cattle raised on pasture could be beneficial to human health. Additionally, application of sous-vide technique can be used to minimize the nutritional losses in beef and liver.

This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural...

Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle

Article Category: Quality and safety of animal origin products

Published Online: Apr 28, 2017

Page range: 565 - 580

Received: Mar 29, 2016

Accepted: Nov 30, 2016

DOI: https://doi.org/10.1515/aoas-2016-0078

Keywords
cattle, fatty acids, minerals, thermal treatment

© by Andrew Bamidele Falowo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle

Article Category: Quality and safety of animal origin products

Published Online: Apr 28, 2017

Page range: 565 - 580

Received: Mar 29, 2016

Accepted: Nov 30, 2016

DOI: https://doi.org/10.1515/aoas-2016-0078

Keywordscattle, fatty acids, minerals, thermal treatment

© by Andrew Bamidele Falowo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
cattle, fatty acids, minerals, thermal treatment