Subjective and objective assessment of the influence of two methods of deepfat frying on the palatability characteristics of beef
M. longissimus dorsi and M. semitendinosus steaks were cooked by two methods of deepfat frying. Steaks were analyzed raw and cooked for lipid and moisture content. The extracted lipids were further analyzed to determine fatty acid distribution. A trained taste panel evaluated the eating quality of the steaks. Pressurized deepfat frying yielded more tender steaks with lower fat content than conventionally fried steaks. Taste panel evaluations were in agreement with these findings. The methods of frying had no effect on the free fatty acid distribution, there was, however, a significant increase in linoleic acid, mainly due to the high linoleic acid content of the cooking medium.