Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1 AU × 106/g dry matter) compared to raw steaks (216.4 AU × 106/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1 AU × 106/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8 AU × 106/g dry matter.