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Lipid Characteristics in Fresh and Broiled Loin and Round Steaks from Concentrate Fed and Pasture Grazed Steers
Author(s) -
MILLER G.J.,
FIELD R.A.,
MEDIEROS L.,
NELMS G.E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06666.x
Subject(s) - loin , chemistry , food science , polyunsaturated fatty acid , cholesterol , fatty acid , linolenic acid , intramuscular fat , pasture , biochemistry , biology , linoleic acid , agronomy
Broiling of loin and round steaks from concentrate‐fed and pasture‐grazed steers had no significant effects upon levels of intramuscular triglycerides or cholesterol when expressed on a freeze‐dry basis. Broiling did cause increases in phospholipids and free fatty acids. Broiling did not influence fatty acid compositions of triglycerides, polar lipids and free fatty acids. Loin steaks contained more triglycerides and free fatty acids and less phospholipids and cholesterol than round steaks. Increases in intramuscular triglycerides were not accompanied by increases in cholesterol or phospholipids. Polyunsaturated/ saturated acid ratios and levels of linolenic acid, an n‐3 acid, were highest in steaks from steers that had grazed pastures.