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Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb

journal contribution
posted on 2023-05-18, 22:25 authored by Aaron FlakemoreAaron Flakemore, Malau-Aduli, BS, Peter NicholsPeter Nichols, Malau-Aduli, AEO
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.


Publication title

Meat Science








Tasmanian Institute of Agriculture (TIA)


Elsevier BV

Place of publication


Rights statement

Copyright 2016 Elsevier Ltd.

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Socio-economic Objectives

Sheep for meat

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