Comparative evaluation of the cholesterol and fatty acid profile of some beef cuts

Onyenweaku EO; Ikpe B; Ihekweazu JC; Akpanukoh A

doi:10.61386/imj.v18i4.794

Authors

Onyenweaku EO Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, South Africa https://orcid.org/0000-0001-6691-8269
Ikpe B Department of Human Nutrition and Dietetics, Faculty of Allied Health Sciences, College of Medical Sciences, University of Calabar, Cross River State, Nigeria
Ihekweazu JC Department of Human Nutrition and Dietetics, Faculty of Allied Health Sciences, College of Medical Sciences, University of Calabar, Cross River State, Nigeria
Akpanukoh A Department of Public Health, Royal College of Surgeons in Ireland, United Kingdom

DOI:

https://doi.org/10.61386/imj.v18i4.794

Keywords:

Cholesterol, fatty acid, beef cuts, cooking methods, health

Abstract

Background: Beef is widely consumed across the globe, but its nutritional content, especially cholesterol and fatty acids, varies significantly based on the cut and cooking method used.

Objectives: This study focused on the comparative evaluation of cholesterol and fatty acid profiles in different cuts of beef, including lean steak, liver, and sirloin, when prepared through boiling and roasting methods.

Methods: Beef samples were obtained from local and butcher shops in Marian and Watt markets. Each sample was carefully collected, labeled, and identified with information regarding its source, date of collection, and type of cut. The fatty acid composition was determined using gas chromatography, and the cholesterol content was determined using the Lieberman-Burchard method.

Results: The findings showed significant variations in both cholesterol and fatty acid content (both in mg/100g) across the beef cuts prepared with different cooking methods. There was significant difference in the cholesterol content (in mg/100g) of steak when boiled (68.53±0.03), roasted (68.53±0.03), oil fried (74.78±0.02) and air fried (72.61±0.02). Boiled sirloin had significantly lower content of the saturated fatty acids, compared to the air fried and oil fried one. Roasted sirloin had an outstanding content of the important omega-6 called linoleic acid (18.13 ± 0.01) compared to oil fried sirloin which recorded the lowest value (5.45 ± 0.01).

Conclusions: This confirms that boiling is a healthier cooking method for meats – yielding less SFA content and more unsaturated fats; this is beneficial for cardiovascular health. Air frying is also preferable to oil frying, as it recorded moderate cholesterol content of the beef cuts and lower SFAs.