Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
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 (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P
Anahtar Kelimeler:
Turk. J. Agric. For., 23, (1999), 289-296. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK2.
Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
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 (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P
Keywords:
Turk. J. Agric. For., 23, (1999), 289-296. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK2.,
- ISSN: 1300-011X
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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