Meat Sci. 2015 Feb;100:246-55. doi: 10.1016/j.meatsci.2014.10.013.
The effects of USDA beef quality grade (QG; Prime, Low Choice, and Standard; n=8) and cooking (RC) on fatty acid (FA) concentrations (mg/g dry matter) and percentages of neutral and polar lipid fractions (NL and PL, respectively)from strip steaks were explored. An increase in QG led to an accumulation of most FA, especially in the NL fraction (P < 0.001). Common effects on FA percentages were two-way interactions of either QG or RC with LF (P ≤ 0.019). Fatty acids were affected differently by QG and RC depending on their originating LF. Monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) percentages of the PL were dependent on QG (P ≤ 0.014). Cooking and QG had minimal impact on FA percentages of the NL, however, greatly influenced PL MUFA and PUFA percentages (P b 0.001). There was evidence indicating that dry heat cookery affected not only PUFA, as generally thought, but also the MUFA of PL fraction.
研究了美国农业部牛肉质量等级（QG；Prime、Low Choice 和 Standard；n=8）和烹饪（RC）对取自牛里脊肉的脂肪酸（FA）浓度（mg/g 干物质）和中性及极性脂质分数（NL 和 PL，分别）百分比的影响。QG 的增加导致大多数 FA 的积累，特别是 NL 分数（P < 0.001）。QG 或 RC 与 LF 的双向相互作用对 FA 百分比有共同影响（P ≤ 0.019）。FA 受到 QG 和 RC 的影响取决于其源自的 LF。PL 的单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）百分比取决于 QG（P ≤ 0.014）。烹饪和 QG 对 NL 的 FA 百分比影响很小，但对 PL MUFA 和 PUFA 百分比影响很大（P b 0.001）。有证据表明，干热烹饪不仅影响通常认为的 PUFA，还影响 PL 分数的 MUFA。
