## 4 Discussion
Although the final temperature obtained in M samples was higher than in SV (83 \({}^{\circ}\)C vs. 65 \({}^{\circ}\)C, respectively), the time it affected muscle  
\begin{table}
\begin{tabular}{c c c c c} \hline
**Fatty Acid** & **Raw** & **Microwave Cooked** & **Sous-Vide Cooked** & _p Value_ \\ \hline \multicolumn{5}{c}{Saturated fatty acids (SFAs)} \\ C 12:0 & 0.50 \(\pm\) 0.03 & 0.48 \(\pm\) 0.04 & 0.66 \(\pm\) 0.11 & NS \\ C 14:0 & 11.94 \(\pm\) 0.76 & 11.66 \(\pm\) 0.70 & 13.74 \(\pm\) 1.22 & NS \\ C 15:0 & 2.94 \(\pm\) 0.20 & 2.93 \(\pm\) 0.17 & 3.22 \(\pm\) 0.27 & NS \\ C 16:0 & 62.10 \(\pm\) 4.17 & 59.29 \(\pm\) 5.42 & 70.87 \(\pm\) 7.52 & NS \\ C 17:0 & 2.60 \(\pm\) 0.23 & 2.44 \(\pm\) 0.28 & 3.23 \(\pm\) 0.36 & NS \\ C 18:0 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & 0.01 \(\pm\) 0.00 & NS \\ C 20:0 & 0.43 \(\pm\) 0.03 & 0.43 \(\pm\) 0.04 & 0.54 \(\pm\) 0.05 & NS \\ \multicolumn{5}{c}{Monounsaturated fatty acids (MUFAs)} \\ C 14:1 & 0.52 \(\pm\) 0.04 & 0.49 \(\pm\) 0.04 & 0.59 \(\pm\) 0.04 & NS \\ C 16:1 & 25.58 \({}^{\mathrm{b}}\)\(\pm\) 4.13 & 34.69 \({}^{\mathrm{ab}}\)\(\pm\) 1.94 & 41.34 \({}^{\mathrm{a}}\)\(\pm\) 2.91 & \({}^{\mathrm{*}}\) \\ C 17:1 & 3.57 \({}^{\mathrm{b}}\)\(\pm\) 0.14 & 3.78 \({}^{\mathrm{ab}}\)\(\pm\) 0.09 & 4.40 \({}^{\mathrm{a}}\)\(\pm\) 0.32 & \({}^{\mathrm{*}}\) \\ C 18:1 cis9 & 46.39 \({}^{\mathrm{b}}\)\(\pm\) 1.68 & 48.48 \({}^{\mathrm{ab}}\)\(\pm\) 3.56 & 58.18 \({}^{\mathrm{a}}\)\(\pm\) 5.56 & \({}^{\mathrm{*}}\) \\ C 18:1 cis11 & 11.79 \(\pm\) 0.49 & 12.10 \(\pm\) 0.47 & 14.13 \(\pm\) 1.16 & NS \\ C 20:1 n-9 & 1.41 \({}^{\mathrm{b}}\)\(\pm\) 0.06 & 1.47 \({}^{\mathrm{b}}\)\(\pm\) 0.09 & 1.94 \({}^{\mathrm{a}}\)\(\pm\) 0.21 & \({}^{\mathrm{**}}\) \\ \multicolumn{5}{c}{Polyunsaturated fatty acids (PUFAs)} \\ C 18:2 n-6 & 12.55 \({}^{\mathrm{b}}\)\(\pm\) 0.51 & 12.83 \({}^{\mathrm{b}}\)\(\pm\) 0.72 & 16.29 \({}^{\mathrm{a}}\)\(\pm\) 1.18 & \({}^{\mathrm{**}}\) \\ C 18:3 n-6 & 1.13 \({}^{\mathrm{b}}\)\(\pm\) 0.05 & 1.19 \({}^{\mathrm{ab}}\)\(\pm\) 0.04 & 1.43 \({}^{\mathrm{a}}\)\(\pm\) 0.09 & \({}^{\mathrm{*}}\) \\ C 18:3 n-3 & 11.59 \({}^{\mathrm{b}}\)\(\pm\) 0.68 & 12.65 \({}^{\mathrm{ab}}\)\(\pm\) 1.00 & 15.3 \({}^{\mathrm{a}}\)\(\pm\) 0.74 & \({}^{\mathrm{*}}\) \\ C 18:4 n-3 & 2.60 \({}^{\mathrm{b}}\)\(\pm\) 0.22 & 2.86 \({}^{\mathrm{ab}}\)\(\pm\) 0.17 & 3.65 \({}^{\mathrm{a}}\)\(\pm\) 0.34 & \({}^{\mathrm{*}}\) \\ C 20:2 n-6 & 0.9 \({}^{\mathrm{b}}\)\(\pm\) 0.07 & 0.96 \({}^{\mathrm{ab}}\)\(\pm\) 0.09 & 1.32 \(\pm\) 0.12 & \({}^{\mathrm{*}}\) \\ C 20:3 n-6 & 0.90 \(\pm\) 0.04 & 0.96 \({}^{\mathrm{ab}}\)\(\pm\) 0.04 & 1.18 \({}^{\mathrm{a}}\)\(\pm\) 0.09 & \({}^{\mathrm{**}}\) \\ C 20:4 n-6 & 11.77 \(\pm\) 0.83 & 12.61 \(\pm\) 1.69 & 16.34 \(\pm\) 1.76 & NS \\ C 20:3 n-3 & 1.33 \({}^{\mathrm{b}}\)\(\pm\) 0.11 & 1.47 \({}^{\mathrm{ab}}\)\(\pm\) 0.13 & 1.92 \({}^{\mathrm{a}}\)\(\pm\) 0.18 & \({}^{\mathrm{*}}\) \\ C 20:4 n-3 & 3.21 \(\pm\) 0.30 & 3.46 \(\pm\) 0.32 & 4.59 \(\pm\) 0.59 & NS \\ C 20:5 n-3 (EPA) & 16.01 \({}^{\mathrm{b}}\)\(\pm\) 1.15 & 17.30 \({}^{\mathrm{ab}}\)\(\pm\) 1.79 & 22.85 \({}^{\mathrm{a}}\)\(\pm\) 2.65 & \({}^{\mathrm{*}}\) \\ C 22:5 n-6 & 2.10 \({}^{\mathrm{b}}\)\(\pm\) 0.23 & 2.23 \({}^{\mathrm{ab}}\)\(\pm\) 0.44 & 3.55 \({}^{\mathrm{a}}\)\(\pm\) 0.49 & \({}^{\mathrm{*}}\) \\ C 22:5 n-3 (DPA) & 4.68 \({}^{\mathrm{b}}\)\(\pm\) 0.28 & 5.29 \({}^{\mathrm{ab}}\)\(\pm\) 0.44 & 6.86 \({}^{\mathrm{a}}\)\(\pm\) 0.55 & \({}^{\mathrm{**}}\) \\ C 22:6 n-3 (DHA) & 28.30 \({}^{\mathrm{b}}\)\(\pm\) 2.65 & 31.35 \({}^{\mathrm{ab}}\)\(\pm\) 4.36 & 42.75 \({}^{\mathrm{a}}\)\(\pm\) 5.28 & \({}^{\mathrm{*}}\) \\ SFA & 91.92 \(\pm\) 6.08 & 87.58 \(\pm\) 7.30 & 104.90 \(\pm\) 10.83 & NS \\ MUFA & 89.25 \({}^{\mathrm{b}}\)\(\pm\) 4.93 & 101.02 \({}^{\mathrm{ab}}\)\(\pm\) 4.67 & 120.58 \({}^{\mathrm{a}}\)\(\pm\) 9.89 & \({}^{\mathrm{**}}\) \\ PUFA & 97.08 \({}^{\mathrm{b}}\)\(\pm\) 6.04 & 105.17 \({}^{\mathrm{ab}}\)\(\pm\) 9.75 & 138.05 \({}^{\mathrm{a}}\)\(\pm\) 12.94 & \({}^{\mathrm{*}}\) \\ n-3 & 67.7 \({}^{\mathrm{b}}\)\(\pm\) 4.66 & 74.38 \({}^{\mathrm{ab}}\)\(\pm\) 7.19 & 97.94 \({}^{\mathrm{a}}\)\(\pm\) 9.93 & \({}^{\tissue was much shorter, which affected cooking loss.