Effect of Cooking Methods on Fatty Acids Profile and Health Lipid Indices of Be-Ni-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 health lipid indices of the Beni-Guil lamb meat labeled protected geographical indication. Cooking tests performed on Longissimus Lumborum muscle show that meat cooking loss is significantly lower for grilling (21.14%) compared to the boiling cooking method (27.06%). Intramuscular fat 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 affect health 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 to
boiling and grilling cooking method. Likewise, the hypocholesterolemic/Hypercholesterolemic ratio, evaluated to 1.62 for raw meat, increases significantly 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 cooking
method appeared to be the best cooking mode recommended for Beni-Guil lamb meat, especially from a nutritional standpoint.