MODIFICATION IN TOCOPHEROL AND FATTY ACID CONTENT IN TWO DIFFERENT MARCHIGIANA CATTLE CUTS OF MEAT AFTER FRYING IN EXTRA VIRGIN OLIVE OIL

摘要

Pan frying is the main method of cooking of cutlets, and often the choice of oil to use is controversial [1-2-3]. In this note, we proposed the use of extra virgin olive oil to cook Marchigiana cattle meat. In detail, we reported not only some data on the quality of extra virgin olive oil and meat, but also, the modification in α-tocopherol and fatty acid content in topside and silverside cuts of Marchigiana cattle, after frying. The results showed an improvement of quality of fatty acid content together an increase of a-tocopherol. In conclusion, considering our results, we promote the use of extra virgin olive oil, also, in the pan frying of cutlets.