Cooking method effects on fatty acids profile and health lipid indices of Beni-Guil lamb meat from eastern Morocco

Fatty acids profile and lipide indices as affected by cooking methods

  • kamal belhaj Laboratory of Biology, Faculty of Science, Mohammed First University, 60000 Oujda
Keywords: Lamb meat; Boiling; Grilling; Fatty acids; Lipid indices.


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.