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The effect of commonly household cooking methods (boiling, microwaving and grilling) on amino acid and mineral (Fe, Mg, K and Zn) contents was investigated in the longissimus lumborum muscle of Barrosã-PDO veal. Fifteen Barrosã purebred calves at 7–8months of age and an average weight of 177±37kg were slaughtered. Cooking had a strong effect (P<0.05) on yield, being higher (67.5%) in boiling compared...
The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving>boiling>grilling)...
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