cooking method effects on fatty acids profile and health lipid indices of beni-guil lamb meat from eastern morocco

This work focuses on the effects of two common cooking methods “wet” and “dry” on intramuscular fat content, fatty acid profile and healthlipid indices of the beni-guil lamb meat labeled protected geographical indication. cooking tests performed on longissimus lumborum muscleshow that meat cooking loss is significantly lower for grilling (21.14%) compared to the boiling cooking method (27.06%). intramuscularfat content, which represents 6.14% of raw meat, decreases after grilling and boiling to 5.31% and 4.83%, respectively. saturated (sfa),unsaturated (ufa), particularly polyunsaturated (pufa) fatty acids, percentages were affected by cooking methods and therefore its affecthealth lipid indices. thus, the pufa/sfa ratio increases after meat cooking from 0.21 for raw meat to 0.37 and 0.29 respectively according toboiling and grilling cooking method. likewise, the hypocholesterolemic/hypercholesterolemic ratio, evaluated to 1.62 for raw meat, increasessignificantly after cooking (1.78 and 1.77 respectively for boiling and grilling). also, we notice that meat’s cooking decreases significantly (p< 0.001) the thrombogenicity index from 1.54 for raw meat to 1.42 and 1.26 respectively for cooked meat by boiling and grill mode, however,cooking doesn’t have a significant effect on desirable fatty acids (p > 0.05). finally, compared to the wet cooking method, the dry cookingmethod appeared to be the best cooking mode recommended for beni-guil lamb meat, especially from a nutritional standpoint.