Fatty acid composition of traditional roasted beef according to the season of slaughter and the impact of technological processing
DOI:
https://doi.org/10.61308/CVES7231Keywords:
roasted beef, fatty acids, processing technology, qualityAbstract
This study investigated the changes in the fatty acid composition of roasted beef during traditional processing, taking into account seasonal variations in fatty acid profiles. Seasonal factors affect the nutritional quality of the meat, as cattle finished in spring or summer have higher levels of polyunsaturated fatty acids (PUFA), omega-3 fatty acids, and antioxidants compared to those finished in autumn or winter, due to differences in the quality and availability of feed.
The fatty acid composition of roasted beef changes significantly during the brining and thermal processing stages. The proportion of saturated fatty acids (SFA) increased from 45.87% before brining to 46.71% after brining and reached 48.47% after thermal processing, reflecting their greater oxidative and thermal stability compared with polyunsaturated fatty acids. Monounsaturated fatty acids (MUFA) remained relatively stable at around 44%, indicating limited changes during processing. Polyunsaturated fatty acids (PUFA) decreased significantly from 6.20% before brining to 5.38% after brining and to 5.16% after thermal processing, likely due to their high susceptibility to oxidation, which is promoted by both salt and heat. This reduction may decrease the nutritional value and alter the flavor characteristics of the product. Trans-fatty acids also decreased from 3.87% before brining to 3.65% after brining and to 2.24% after thermal processing, possibly as a result of oxidative degradation and other processing-induced transformations, which may contribute to an improved nutritional profile of the final product.
Understanding these seasonal and processing-related changes is essential for production parameters to preserve beneficial fatty acids, maintain desirable sensory properties, and ensure product safety and consistency.
References
Alina, A. R., Nurulhuda, M. S., Mashitoh, A. S., Shazamawati, Z. H., Mawaddah, A. N., Syuhada, H. U., Farah, S. N., Aqilah, A. N., Syamsul, K. M. W. & Syuhada, A. N. N. (2012). Effect of Grilling and Roasting on Fatty Acids Methyl Esthers (FAME) in Beef and Pork. World Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application), 25 – 28.
AOAC (Association of Official Analytical Chemists). (2005). Official Methods of Analysis. 17th ed. AOAC International, Arlington, VA, 20 - 25.
Badiani, A., Stipa, S., Bitossi, F., Gatta, P. P., Vignola, G. & Chizzolini, R. (2002). Lipid Composition, Retention and Oxidation in Fresh and Completely Trimmed Beef Muscles as Affected by Common Culinary Practices. Meat Sci., 60(2), 169 - 186. DOI: https://doi.org/10.1016/S0309-1740(01)00119-X
Barrère, C., Bonnard, Q. & Chossat, V. N (2020). Food, gastronomy and cultural commons. E. Bertacchini, G. Bravo, M. Marrelli and W. Santagata. Cultural Commons: A new perspective on the Production and Evolution of Cultures, Edward Elgar, 129150, 2012. Accessed 04.03.2023. Food, gastronomy and cultural commons (hal.science). DOI: https://doi.org/10.4337/9781781000069.00016
Berisha, K., Mehmeti, H., Bytyqi, H. & Yılmaz, İ. (2023). A traditional Meat Product of Kosovo: Kaverma. European Journal of Science and Technology, (52), 64 - 70.
Bošković, M., Baltić, M. Ž., Ivanović, J., Đurić, J., Dokmanović, M., Marković, R., Šarčević, D. & Baltić, T. (2015). The impact of pork meat and lard on human health. Tehnologija mesa, 56(1) 8 - 15. DOI: https://doi.org/10.5937/tehmesa1501008B
Chris Kazala, E., Lozeman, F. J., Mir, P. S., Aalhus, J. L., Schmutz, S. M. & Weselake, R. J. (2006). Fatty acid composition of muscle fat and enzymes of storage lipid synthesis in whole muscle from beef cattle. Lipids, 41(11), 1049 - 1057. DOI: https://doi.org/10.1007/s11745-006-5055-0
Cocking C., Walton J., Kehoe L., Cashman, K. D. & Flynn, A. (2020). The role of meat in the European diet: Current state of knowledge on dietary recommendations, intakes and contribution to energy and nutrient intakes and status. Nutr. Res. Rev., 33(2), 181 - 189. DOI: https://doi.org/10.1017/S0954422419000295
Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A. & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J., 10(9), 10. DOI: 10.1186/1475-2891-9-10. PMID: 20219103; PMCID: PMC2846864. DOI: https://doi.org/10.1186/1475-2891-9-10
Dannenberger, D., Nuernberg, K., Nuernberg, G. & Ender, K. (2011). Seasonal and dietary effects on fatty acid composition of beef. European Journal of Lipid Science and Technology, 113(10), 1249 - 1258.
das Graças Padre, R., Aricetti, J. A., Gomes, S. T. M., Moreira, F. B., do Prado, I. N., Visentainer, J. V., de Souza, N. E. & Matsushita, M. (2007). Analysis of fatty acids in Longissimus muscle of steers of different genetic breeds finished in pasture systems. Livestock Science, 110(1–2), 57 - 63. DOI: https://doi.org/10.1016/j.livsci.2006.10.004
Decker, E. A. & Park, Y. (2010). Healthier meat products as functional foods. Meat Science, 86(1), 49 - 55. DOI: https://doi.org/10.1016/j.meatsci.2010.04.021
Dinh, T. T., To, K. V. & Schilling, M. W. (2021). Fatty Acid Composition of Meat Animals as Flavor Precursors. Meat and Muscle Biology, 5(1), 1 – 16. DOI: https://doi.org/10.22175/mmb.12251
Duckett, S. K., Wagner, D. G. (1998). Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid. Meat Science, 50(3), 221 - 227.
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J. & Wood, J. D. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science, 42(4), 443 - 456. DOI: https://doi.org/10.1016/0309-1740(95)00037-2
Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat Science, 89(3), 259 - 279. DOI: https://doi.org/10.1016/j.meatsci.2011.04.025
Estévez, M. (2015). Lipid oxidation in meat products: A review. Food Science and Technology International, 21(4), 257 - 269.
Folch, J., Lees, M. & Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. May., 226(1), 497 - 509. DOI: https://doi.org/10.1016/S0021-9258(18)64849-5
Fowler, S. M., Morris, S., Logan, B. G. & Hopkins, D. (2023). Variation in fatty acid composition of subcutaneous fat from beef carcases commercially produced in Australia. Proceedings of the Nutrition Society (2023), 82 (OCE2), E174. DOI: https://doi.org/10.1017/S0029665123001830
Gruffat, D., Bauchart, D., Thomas, A., Parafita, E. & Durand, D. (2021). Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods. Food Chemistry, 343, 10. http://dx.doi.org/10.1016/j.foodchem.2020.128476. DOI: https://doi.org/10.1016/j.foodchem.2020.128476
Huang, Y. C., Hong-jun, L. I. & Zhao-min, W. U. (2011). Changes in lipid content and fatty acid composition of pork during roasting. Food Science, 3(4), 213 - 219.
Jain, R., Bronkema, S. M., Yakah, W., Rowntree, J. E., Bitler, C. A. & Fenton, J. I.(2020) Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef. PLoS One., 15(2), e0229340. DOI: https://doi.org/10.1371/journal.pone.0229340
Jayasena, D. D. & Jo, C. (2013). Factors affecting the oxidative stability of meat and meat products: A review. Food Science and Biotechnology, 22(4), 1059 - 1072. https://doi.org/10.1007/s10068-013-0169-2.
Leygonie, C., Britz, T. J. & Hoffman, L. C. (2012). Impact of Freezing and Thawing on the Quality of Meat. Meat Science, 91, 93 - 98. https://doi.org/10.1016/j.meatsci.2012.01.013. DOI: https://doi.org/10.1016/j.meatsci.2012.01.013
Lorenzo, J. M. & Franco, D. (2012). Effect of salt and salt replacers on the quality of dry-cured meat products: A review. Food Research International, 46(2), 480 - 488.
Lund, M. N., Heinonen, M., Baron, C. P. & Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research, 55(1), 83 - 95. DOI: https://doi.org/10.1002/mnfr.201000453
Mariutti, L. R. & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90 - 100. https://doi.org/10.1016/J.FOODRES.2017.02.003. DOI: https://doi.org/10.1016/j.foodres.2017.02.003
Pokorný, J., Yanishlieva, N. & Gordon, M. (2001). Antioxidants in food: Practical applications. Woodhead Publishing. DOI: https://doi.org/10.1201/9781439823057
Ponnampalam, E. N., Mann, N. J. & Sinclair, A. J. (2006). Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health. Asia Pacific Journal of Clinical Nutrition, 15(1), 21 - 29. https://doi.org/10.6133/apjcn.2006.15.1.04.
Prates, J. A. (2025).The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks. Nutrients, 17(2), 350. DOI: https://doi.org/10.3390/nu17020350
Rule, D. C., Broughton, K. S., Shellito, S. M. & Maiorano, G. (2002). Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and deer. Journal of Animal Science, 80(5), 1202 – 1211. https://doi.org/10.2527/2002.8051202x. DOI: https://doi.org/10.2527/2002.8051202x
Scollan, N. D., Choi, N. J., Kurt, E., Fisher, A. V., Enser, M. & Wood, J. D. (2006). Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition, 96(6), 1059 - 1066.
Scollan, N. D., Dannenberger, D., Nuernberg, K., Richardson, I., MacKintosh, S., Hocquette, J. F. & Moloney, A. P. (2014). Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science, 97(3), 384 - 394. https://doi.org/10.1016/j.meatsci.2013.11.013. DOI: https://doi.org/10.1016/j.meatsci.2014.02.015
Silovska – Nikolovska, A. (2024). Dry-cured pork loin produced under industrial conditions with and without nitrite salt. Doctoral Dissertation. Faculty of Agricultural Sciences and Food, University Ss. ʺSs. Cyril and Methodius University, Skopje, North Macedonia.
Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365 - 379. https://doi.org/10.1016/S0753-3322(02)00253-6. DOI: https://doi.org/10.1016/S0753-3322(02)00253-6
Sobczuk-Szul, M., Wroński, M., Wielgosz-Groth, Z., Mochol, M., Rzemieniewski, A., Nogalski, Z., Pogorzelska-Przybyłek, P. & Purwin, C. (2013). The effect of slaughter season on the Fatty Acid profile in four types of fat deposits in crossbred beef bulls. Asian-Australas J. Anim. Sci., 26(2), 275 - 281. DOI: https://doi.org/10.5713/ajas.2012.12371
Toldrá, F. (2006). The role of salt in meat processing and preservation. Meat Science, 74(1), 1 - 12. DOI: https://doi.org/10.1016/0309-1740(88)90057-5
Wang, Y., Wang, Y., Cai, X., Huang, Z., Li, C. & Ding, M. (2023). Effects of processing methods on the properties and digestibility of protein and fat in meat products. Food Materials Research, 3(1), 27. https://doi.org/10.48130/FMR-2023-0027. DOI: https://doi.org/10.48130/FMR-2023-0027
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I., Sheard, P. R. &Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4), 343 - 358. https://doi.org/10.1016/j.meatsci.2007.07.019. DOI: https://doi.org/10.1016/j.meatsci.2007.07.019
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Richardson, R. I. & Whittington, F. M. (2003). Effects of cooking on fatty acid composition of beef. Meat Science, 65(3), 1031 - 1040. https://doi.org/10.1016/S0309-1740(03)00057-7.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Bulgarian Journal of Agricultural Science
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
