This study evaluated omega-3 intramuscular fatty acids in the longissimus thoracis et lumborum of commercially prepared Australian lamb loin chops. Meats, denuded of external fats were cooked by means of conductive dry-heat using a fry grilling hot plate, to a core temperature of 70 °C. An untrained consumer panel assessed meat appearance, aroma, tenderness, juiciness, taste and overall liking. Results showed no compositional alterations (P > 0.05) to omega-3 fatty acids due to cooking treatment, whereas on absolute terms (mg/100 g muscle) omega-3 fatty acids significantly (P < 0.05) increased. The mean EPA + DHA content of the cooked meat at 32.8 ± 2.3 mg/100 g muscle exceeded the minimum 30 mg/100 g per edible portion required for the defined Australian classification as ‘source’ long-chain (≥ C₂₀) omega-3 for cooked lamb. A 3.4% intramuscular fat content in the initial raw meat was sufficient to maintain acceptable overall sensory eating quality. Results endorse the application of this cooking method to enable delivery of health beneficial long-chain omega-3 fatty acids of commercially prepared Australian lamb loin chops to consumers without impediments to sensory eating properties.

Item Type:	Refereed Article
Keywords:	lamb, nutrient retention, cooking, intramuscular fat, omega-3 fatty acids, sensory
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Animal production
Research Field:	Animal nutrition
Objective Division:	Animal Production and Animal Primary Products
Objective Group:	Livestock raising
Objective Field:	Sheep for meat
UTAS Author:	Flakemore, AR (Mr Aaron Flakemore)
UTAS Author:	Malau-Aduli, BS (Dr Bunmi Malau-Aduli)
UTAS Author:	Nichols, PD (Dr Peter Nichols)
UTAS Author:	Malau-Aduli, AEO (Associate Professor Aduli Malau-Aduli)
ID Code:	111504
Year Published:	2017 (online first 2016)
Web of Science® Times Cited:	32
Deposited By:	Tasmanian Institute of Agriculture
Deposited On:	2016-09-18
Last Modified:	2017-11-08
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