La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Effects of cooking on meat composition

Having precise and up-to-date nutritional composition data is necessary to meet regulatory, practical, clinical, public health and scientific needs. Cooking meat changes its nutrient content. Some nutrients do not undergo losses because they are not discharged into the juice and are not very sensitive to thermal-degradation, notably proteins, amino-acids, intramuscular fats and fatty acids, zinc or selenium. Because of juice losses, cooking causes those nutrients and the energy density to be concentrated. On the other hand, soluble and heat-sensitive nutrients, such as heam iron and vitamin B6, undergo a drop in the cooked meat content for long and high temperature cooking (boiled or braised meat). And for soluble and heat-resistant nutrients, such as vitamin B3 and B12, raw and cooked meats have the same content. This information underlines the importance of taking into account the changes in the composition of meat caused by cooking to best evaluate its contribution to nutritional intake. Globally, cooked meats can contribute significantly to our nutritional needs in terms of proteins, essential amino acids, iron, selenium, zinc and in B vitamins with both high contents and good bioavailability.

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