Table 1.
Fatty acid composition and lipid content of raw and pan-broiled low-fat and high-fat ground beef patties 1.
| Fatty Acid | Low-Fat | High-Fat | ||
|---|---|---|---|---|
| Raw | Pan-Broiled | Raw | Pan-Broiled | |
| g fatty acid/114-g beef patty | ||||
| Myristic, 14:0 | 0.16 ± 0.02 | 0.15 ± 0.01 | 0.80 ± 0.04 | 0.46 ± 0.02 |
| Palmitic, 16:0 | 1.49 ± 0.16 | 1.45 ± 0.06 | 6.37 ± 0.35 | 3.74 ± 0.48 |
| Palmitoleic, 16:1n-7 | 0.21 ± 0.02 | 0.20 ± 0.01 | 0.98 ± 0.05 | 0.56 ± 0.02 |
| Stearic, 18:0 | 0.79 ± 0.08 | 0.77 ± 0.08 | 3.53 ± 0.19 | 2.11 ± 0.08 |
| Oleic, 18:1n-9 | 2.52 ± 0.27 | 2.17 ± 0.01 | 9.70 ± 0.53 | 5.55 ± 0.20 |
| cis-Vaccenic, 18:1n-7 | 0.11 ± 0.01 | 0.13 ± 0.01 | 0.52 ± 0.03 | 0.33 ± 0.01 |
| Linoleic, 18:2n-6 | 0.27 ± 0.03 | 0.27 ± 0.03 | 0.65 ± 0.04 | 0.41 ± 0.02 |
| α-Linolenic, 18:3n-3 | 0.01 ± 0.01 | 0.01 ± 0.01 | 0.05 ± 0.01 | 0.02 ± 0.01 |
| Total SFA 2 | 2.44 ± 0.26 | 2.37 ± 0.23 | 10.70 ± 0.58 | 6.32 ± 0.22 |
| Total MUFA 2 | 2.84 ± 0.30 | 2.50 ± 0.11 | 11.29 ± 0.71 | 6.44 ± 0.23 |
| Total PUFA 2 | 0.28 ± 0.03 | 0.28 ± 0.01 | 0.71 ± 0.04 | 0.43 ± 0.02 |
| MUFA:SFA | 1.16 ± 0.01 | 1.06 ± 0.01 | 1.05 ± 0.01 | 1.02 ± 0.01 |
| PUFA:SFA | 0.11 ± 0.01 | 0.12 ± 0.01 | 0.07 ± 0.01 | 0.07 ± 0.01 |
| Total trans-fatty acids 3 | 0.17 ± 0.02 | 0.16 ± 0.02 | 1.44 ± 0.08 | 0.84 ± 0.03 |
| Total lipid per patty 4 | 6.4 ± 0.7 | 6.2 ± 0.3 | 26.9 ± 1.5 | 15.9 ± 0.6 |
1 Values are means ± SE, n = 3 batches of ground beef for each study. 2 Total SFA (saturated fatty acids), sum of myristic, palmitic, and stearic acid. Total MUFA (monounsaturated fatty acids), sum of palmitoleic, oleic acid, and cis-vaccenic acid. Total PUFA (polyunsaturated fatty acids), sum of linoleic and α-linolenic acid. Eicosapentaenoic acid (20:5n-3) and docosahexaenoic acid (22:6n-3) were too low to quantify in the ground beef patties. 3 Sum of eladic acid (18:1trans-9) and trans-vaccenic acid (18:1trans-11). 4 Determined gravimetrically before and after cooking. Includes additional minor fatty acids not included in the table.