Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs

Badiani, Anna; Nanni, N.; Gatta, Pier Paolo; Bitossi, F.; Tolomelli, B; Manfredini, Manfredo

doi:10.1016/s0308-8146(97)00112-x

Cited by 28 publications

(24 citation statements)

References 35 publications

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“…These data of retention during roasting and broiling were comparable by the results reported by Bogna´r (1993) and Ang et al (1988); by contrast, these results were higher than those reported by Uherova´et al (1993). Badiani et al (1998) observed that the coefficients of retention of vitamin B 6 were systematically higher in rib loin than in leg. Driskell et al (1998) found that chops grilled at 204 1C had lower mean retention values for vitamin B 6 than those grilled at lower temperatures; however, these differences were not significant.…”

Section: Vitamin Bsupporting

confidence: 89%

“…Vitamin B 12 content ranged from undetectable to 1.32 mg/100 g. Moreover, nutrient retention after heat treating was assessed by Badiani et al (1998), who noted that both evaporative and drip losses were higher in leg than in rib loin, and the nutrients susceptible to loss through dripping during cooking were retained better in rib loin than in leg. Lamb was found to be a valuable source of vitamin B 12 .…”

Section: Vitamin B 12mentioning

confidence: 99%

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Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Lešková

Kubíková

Kováčiková

et al. 2006

Journal of Food Composition and Analysis

325

206

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Section: Vitamin Bsupporting

confidence: 89%

Section: Vitamin B 12mentioning

confidence: 99%

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Lešková

Kubíková

Kováčiková

et al. 2006

Journal of Food Composition and Analysis

325

206

View full text Add to dashboard Cite

“…Dry air cooking had highest cooking loss (22.25%) compared with water cooking (9.73%) and wet air cooking (12.74%), which confirmed that high cooking temperature would bring higher cooking loss (Combes, Lepetit, Darche, & Lebas, 2004). For oven cooking, the cooking loss was mainly from evaporative and drip losses (Badiani et al, 1998), and the packaging was supposed to play a role to prevent water loss of evaporation during cooking. However, for water cooking, because samples cooked in water were surrounded by the water and little evaporation occurred, water cooking had the lowest cooking loss.…”

Section: Resultsmentioning

confidence: 73%

Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Cheng

Sun

Scannell

2005

Journal of Food Engineering

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“…O ocorrido foi devido à perda de umidade da carne assada em relação à in natura, valor este, expresso em percentagem. A carne assada apresentou também, após o ato de assar, valores de gordura e de proteína maiores em relação à in natura, estando de acordo com Badiani et al (1998), que relataram maiores valores de gordura na carne de cordeiros, após o cozimento da mesma. Quanto à proteína, Gall et al (1983) e Farfán e Sammán (2003) também relataram maior percentual de proteína na carne que passou por algum tratamento térmico em relação à carne in natura, concordando com o ocorrido neste trabalho (Tabela 1).…”

Section: Resultsunclassified

Composição química e rendimento da carne ovina in natura e assada

Pinheiro¹,

Jorge²,

Francisco³

et al. 2008

Ciênc. Tecnol. Aliment.

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A ovinocultura de corte no Brasil está em franca expansão, em virtude do aumento do consumo da carne desta espécie animal e também pela oferta de carne ser menor que a demanda do mercado interno, o que causa a valorização do produto. Isso torna a criação destes animais economicamente mais rentável em relação às demais espécies produtoras de carne para consumo humano.Grande parte das carnes e de produtos cárneos consumidos atualmente pelo homem passa por algum tipo de tratamento térmico, por ser mais palatável e também por eliminar ou diminuir a contaminação microbiana; tal processo pode alterar a qualidade do produto in natura, sendo importante conhecer a composição de alimentos cárneos assados. O processo térmico empregado na preparação dos alimentos altera o rendimento do produto final, sendo oportuno conhecer a alteração deste rendimento.Os produtos prontos para consumo, incluindo os produtos cárneos, constituem excelente alternativa para o mercado ( SILVA, 2004). Para os locais que comercializam produtos cár-neos prontos, é uma forma de agregar valor à matéria-prima. Para o consumidor, a aquisição dos produtos prontos se faz oportuna, diante da necessidade crescente de minimizar o tempo de preparo dos alimentos, principalmente para as pessoas dos grandes centros urbanos.A cocção dos alimentos proporciona trocas físicas, químicas e estruturais de seus componentes pelo efeito do calor (ROSA et al., 2006). As formas de transferência de calor, a temperatura, a duração do processo, e o meio de cocção para o preparo da carne são alguns dos fatores responsáveis pelas alterações químicas e físicas que podem modificar a composição química e o valor nutricional da mesma (GARCIA-ARIAS et al., 2003). AbstractTríceps brachii muscle from non-castrated ½ Ile de France ½ Santa Inês lambs terminated in confinement was used for physical and chemical analyses. In natura and roast meat moisture, protein, fat, ashes, carbohydrates, and meat yield were determined after the cooking process. Roast meat presented higher fat and protein values (7,49 and 33,67%), compared to in natura meat (5,36 and 18,85%), respectively. Ashes and carbohydrates percentages were not influenced by the treatments studied; however, in natura meat presented higher moisture values than roast meat (74,05 and 57,02%, respectively). Roast meat presented losses of 33, 20, 1,36, and 35,20% from evaporation, dripping, and cooking during its preparation, respectively. We concluded that roast meat presents higher nutritional value than in natura meat for fat and protein contents because in natura meat presents higher moisture value than roast meat, so roast meat presents higher fat and protein concentration. Meat preparation resulted in cooking losses of 35,20% from dripping and evaporation. Keywords: centesimal composition; consumer; lamb; meat cooking. ResumoUtilizou-se o músculo Triceps brachii de cordeiros não castrados ½ Ile de France ½ Santa Inês terminados em confinamento para a realização das análises físico-químicas. Foram determinados: a umidade, a prote...

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Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs

Cited by 28 publications

References 35 publications

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Composição química e rendimento da carne ovina in natura e assada

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