EFFECT OF COOKING METHOD ON THE NUTRITIONAL VALUE OF PIEMONTESE BEEF

This study was carried out to evaluate the effect of two cooking methods on the nutritional value of semitendinosus muscle of Piemontese breed. The muscle was cut into three steaks: the first was used as raw reference, the second was roasted and the third was grilled. On raw and cooked steaks proximate analyses were carried out. Energy value, contribution to the nutrient requirements and Index of Nutritional Quality for protein and fat were calculated. Cooking loss, cooking yield, true nutrients retention, and gain or loss of water, protein and fat were also calculated. The two cooking methods modified the chemical composition and nutritive value of the meat but no differences between cooking methods were found. Cooked meat showed lower water contents and consequently higher energy values than raw meat. The Piemontese meat showed a high protein density and exhibited also a very high true protein retention in the cooked meat. The true fat retention values were higher than 100%. Nevertheless, in a meat with a very low fat content and consequently a reduced proportion of saturated fatty acids, the high true fat retention could be considered a positive aspect both for nutritional value and organoleptic characteristics.