Effects of different cooking methods on nutritional and quality properties of beef tenderloin (Longissimus dorsi)

In this study, tenderloin , belongs to the beefs under 2 years old, cooked in 4 different ways, boiling, frying, oven-cooking and grilling. To determine the effects of different cooking methods, cooked meat analyzed in 10 different ways. This study was materialized in triplicate. For every replicate, about 1800 grams of raw meat was used. All the analyses were done fort he raw meat also, as control group. Highest cooking yield was obtained by grilling 3 with the value of % 66,20. The lowest cooking yield was obtained by boiling 2 with the value of % 57,14. It is observed that , boiling is significantly different from the other cooking methods. Dry matter content of raw meat is about 24 % and it was observed that it increases to 39-41 % after different cooking methods. It is certain that all the cooking methods effects the dry matter content of meat significantly. The pH value of grilled meat is about 7,35 and oven-cooked meat is the lowest with the value of 6,13. Cooking methods did not effect the pH value of meat significantly. The titration acidity of cooked meats vary between % 0,034-0,122. With boiling the titration acidity decreases and with the other 3 cooking methods, titration acidity increases significantly. Fat content of the raw meat is about 2,7 % and it increases to 4,1-10,4 % with different cooking methods. Fat content of the raw meat changes significantly with cooking methods whereas the differences between different methods are not significant. Protein content of raw meat is about 20,30 % and this value increases to 31,91-35,67 % with cooking. It is certain that all the cooking methods effect the protein content of meat significantly. Ash content of raw meat is about 1,1 % . The difference between the ash contents of fried and grilled meat is found to be significantly important. TBA value of raw meat is about 0,105 mg malondialdehyde / kg and with cooking processes TBA values change between 0,127-0,547 g malondialdehyde / kg. It is observed that the TBA values of boiled and oven-cooked meat are significantly important and higher than the others. a * (redness) value of raw meat is the highest and it is the lowest in boiled meat. It is observed that all the cooking methods reduce the a value, that means the red color goes into greens. Depending on the fatty acid composition analyses, in raw meat, oleic acid content is the highest and cooking methods did not effected the oleic acid content significantly. Total saturated fatty acid content decreased with cooking processes and polyunsaturated fatty acids content increased with all cooking processes. Keywords: Meat, Cooking, Boiling, Frying, Oven-cooking, Grilling, Quality