Table 4. Fatty acid composition of dairy beef round subjected to various cooking methods

Fatty acid (%)	Cooking method				SEM
Fatty acid (%)	Raw	BO	MW	SV	SEM
C14:0 (myristic acid)	2.61^b	2.60^b	1.99^c	2.99^a	0.008
C16:0 (palmitic acid)	25.75^a	25.46^b	24.11^c	25.70^a	0.028
C16:1n7 (palmitoleic acid)	4.14^b	3.38^d	3.53^c	4.40^a	0.011
C18:0 (stearic acid)	10.85^d	13.38^a	11.79^b	11.46^c	0.008
C18:1n9 (oleic acid)	47.04^b	46.91^c	47.07^b	48.72^a	0.027
C18:1n7 (vaccenic acid)	2.59^b	2.53^c	2.93^a	2.52^c	0.011
C18:2n6 (linoleic acid)	4.64^b	4.20^c	5.98^a	3.16^d	0.012
C18:3n6 (r-linolenic acid)	0.08^a	0.07^b	0.08^a	0.06^c	0.002
C18:3n3 (a-linolenic acid)	0.12^a	0.09^b	0.11^a	0.08^b	0.004
C20:1n9 (eicosenoic acid)	0.13^b	0.17^a	0.17^ab	0.16^ab	0.008
C20:4n6 (arachidonic acid)	1.78^b	1.02^c	1.91^a	0.64^d	0.006
C20:5n3 (eicosapentaenoic acid)	0.04^b	0.00^c	0.05^a	0.00^c	0.002
C22:4n6 (adrenic acid)	0.24^b	0.18^c	0.28^a	0.12^d	0.003
C22:6n3 (docosahexaenoic acid)	0.00	0.00	0.00	0.00	0.000
SFA	39.20^c	41.45^a	37.90^d	40.15^b	0.039
UFA	60.80^b	58.55^d	62.10^a	59.85^c	0.039
MUFA	53.90^b	52.99^d	53.69^c	55.79^a	0.032
PUFA	6.89^b	5.56^c	8.41^a	4.06^d	0.016
MUFA/SFA	1.37^c	1.28^d	1.42^a	1.39^b	0.002
PUFA/SFA	0.18^b	0.13^c	0.22^a	0.10^d	0.002

Means within a row with different superscript differ significantly at p<0.05.
BO, cooked by boiling; MW, cooked by microwave; SV, cooked by sous-vide; SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.