Fatty acid composition of traditional roasted beef according to the season of slaughter and the impact of technological processing

This study investigated the changes in the fatty acid composition of roasted beef during traditional processing, taking into account seasonal variations in fatty acid profiles. Seasonal factors affect the nutritional quality of the meat, as cattle finished in spring or summer have higher levels of polyunsaturated fatty acids (PUFA), omega-3 fatty acids, and antioxidants compared to those finished in autumn or winter, due to differences in the quality and availability of feed. The fatty acid composition of roasted beef changes significantly during the brining and thermal processing stages. The proportion of saturated fatty acids (SFA) increased from 45.87% before brining to 46.71% after brining and reached 48.47% after thermal processing, reflecting their greater oxidative and thermal stability compared with polyunsaturated fatty acids. Monounsaturated fatty acids (MUFA) remained relatively stable at around 44%, indicating limited changes during processing. Polyunsaturated fatty acids (PUFA) decreased significantly from 6.20% before brining to 5.38% after brining and to 5.16% after thermal processing, likely due to their high susceptibility to oxidation, which is promoted by both salt and heat. This reduction may decrease the nutritional value and alter the flavor characteristics of the product. Trans-fatty acids also decreased from 3.87% before brining to 3.65% after brining and to 2.24% after thermal processing, possibly as a result of oxidative degradation and other processing-induced transformations, which may contribute to an improved nutritional profile of the final product. Understanding these seasonal and processing-related changes is essential for production parameters to preserve beneficial fatty acids, maintain desirable sensory properties, and ensure product safety and consistency.