@article{Radzik-Rant, Marcin Świątek,_Magdalena Ślęzak,_Anna Morales-Villavicencio_2019, title={The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle}, volume={31}, url={https://ejfa.me/index.php/journal/article/view/1914}, DOI={10.9755/ejfa.2019.v31.i2.1914}, abstractNote={<p>The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb <em>longissimus dorsi</em> muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values)  in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 <em>c</em>9, <em>t</em>11 (CLA) isomer.</p>}, number={2}, journal={Emirates Journal of Food and Agriculture}, author={Radzik-Rant, Marcin Świątek, Witold Rant, Aurelia and Magdalena Ślęzak, Roman Niżnikowski, and Anna Morales-Villavicencio, Żaneta Szymańska,}, year={2019}, month={Mar.}, pages={118–124} }