Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

Authors : Ayla SOYER, Nuray KOLSARICI, Kezban CANDOĞAN

Pages : 289-296

View : 23 | Download : 8

Publication Date : 1999-05-01

Article Type : Research Paper

Abstract :Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid insert ignore into journalissuearticles values(TBA); value, total mesophile aerobic bacterial insert ignore into journalissuearticles values(TMAB); counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield insert ignore into journalissuearticles values(79.69%); was in a breast meat cooked in a microwave oven insert ignore into journalissuearticles values(P
Keywords : Turk J Agric For, 23, 1999, 289 296 Turk J Agric For, vol 23, iss EK2