Effects of heating on the lipids and fatty acidsin Algerian pastured lamb meat

Abstract

The aim of this work was to characterize lamb meat from grazing of Oum El Bouaghi and Souk Ahras area and to evaluate the impact of heat treatment on total lipids and fatty acids contained in legs and ribs lamb meat. Indeed, these experiments were conducted on REMBI lambs, aged of 6 to 8 months and a weight average of 32 kg. The legs (Biceps femoris) and ribs (Longissimus dorsi) meat were roasted at 180 °C; after heat treatment, the total lipids increased in legs and ribs, from (2.62% to 7.19% and from17.01 to 19.65%, respectively. Furthermore, the heat treatment caused a significant loss rate of PUFA in both muscles studied (16.78% vs. 8.50% for legs and 10.66% vs. 4, 81% for the chops). However, oven-roasted leads to a gain of both SFA (44.24% vs. 50.16% legs and 48.45% vs. 54.61% ribs) and MUFA (38.97% vs. 41.33 % for the legs and 40.56% vs. 40.88% for the ribs).