Table 3.
Fatty acids (mg/100 g) of seared and reverse-seared steaks.
| Fatty Acid | Seared Steak | Reverse-Seared Steak | t |
|---|---|---|---|
| 10:0 | 6.19 ± 0.55 | 5.54 ± 0.36 | 1.69 |
| 12:0 | 7.99 ± 0.67 | 7.05 ± 0.35 | 2.15 |
| 14:0 | 334.18 ± 33.88 | 300.01 ± 18.52 | 1.53 |
| 15:0 | 66.76 ± 6.94 | 58.57 ± 3.86 | 1.79 |
| 16:0 | 2800.68 ± 281.69 | 2530.79 ± 160.98 | 1.44 |
| 17:0 | 171.61 ± 19.02 | 156.80 ± 10.39 | 1.18 |
| 18:0 | 2238.6 ± 249.22 | 1923.54 ± 131.62 | 1.94 |
| 20:0 | 17.05 ± 1.50 a | 14.05 ± 0.92 b | 2.95 * |
| 22:0 | 10.07 ± 0.72 a | 8.05 ± 0.66 b | 3.59 * |
| 23:0 | 3.04 ± 0.31 | 2.54 ± 0.13 | 2.59 |
| 24:0 | 7.22 ± 1.89 | 5.38 ± 0.63 | 1.60 |
| 14:1 | 31.27 ± 2.94 | 29.56 ± 1.78 | 0.87 |
| 16:1 | 214.24 ± 20.21 | 204.39 ± 12.11 | 0.72 |
| 18:1t (n-9) | 717.53 ± 78.61 | 614.28 ± 38.54 | 2.04 |
| 18:1 (n-9) c | 3305.82 ± 344.54 | 2977.3 ± 180.80 | 1.46 |
| 18:1 (n-7) c | 143.63 ± 12.77 | 130.43 ± 7.77 | 1.53 |
| 18:2t (n-6) | 62.82 ± 5.03 | 55.01 ± 3.23 | 2.26 |
| 18:2 (n-6) c | 1006.54 ± 68.34 | 936.05 ± 53.23 | 1.41 |
| 18:3(n-6) | 1.52 ± 1.31 | 2.27 ± 0.09 | −0.21 |
| 18:3t | 17.05 ± 3.12 | 15.59 ± 0.33 | 0.80 |
| 20:1 | 20.78 ± 1.74 | 17.67 ± 1.54 | 2.32 |
| 18:3 (n-3) | 80.67 ± 7.29 | 71.52 ± 3.91 | 1.92 |
| 20:2 (n-6) | 4.60 ± 0.93 | 4.22 ± 0.16 | 0.70 |
| 20:3 (n-6) | 27.21 ± 0.76 a | 28.65 ± 1.37 b | −3.01 * |
| 20:4 (n-6) | 85.31 ± 3.58 | 91.51 ± 3.91 | −2.03 |
| 20:5 (EPA) | 5.55 ± 0.19 | 5.88 ± 0.39 | −1.32 |
| 22:5 (DPA) | 15.94 ± 0.75 | 16.39 ± 0.73 | −0.74 |
| SFA | 5663.39 ± 591.03 | 5012.31 ± 328.10 | 1.67 |
| MUFA | 3715.74 ± 382.01 | 3359.34 ± 203.76 | 1.43 |
| PUFA | 1227.34 ± 71.54 | 1156.48 ± 63.62 | 1.28 |
| TFA | 797.39 ± 86.72 | 684.88 ± 42.01 | 2.02 |
Values are presented as mean ± SD (n = 3); * indicates significant differences as p < 0.05; different letters indicate significant differences (p < 0.05).