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

Ayla SOYER; Nuray KOLSARICI; Kezban CANDOĞAN

Article Details

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

Authors:

Ayla SOYER | Nuray KOLSARICI | Kezban CANDOĞAN

Publisher:

TUBITAK

Journal:

Turkish Journal of Agriculture and Forestry 1999 Vol.23 Issue EK2, pp.289-296

Document Type:

Article

Publication Date:

11/1998

Document Language:

Turkish

Document ID (Org No.):

2000810314

Frequency:

Bimonthly

eISSN:

1303-6173

pISSN:

1300-011X

Keywords:

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  (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.

 

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.

Article Details

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

Authors:

Ayla SOYER | Nuray KOLSARICI | Kezban CANDOĞAN

Publisher:

TUBITAK

Journal:

Turkish Journal of Agriculture and Forestry 1999 Vol.23 Issue EK2, pp.289-296

Document Type:

Article

Publication Date:

11/1998

Document Language:

Turkish

Document ID (Org No.):

2000810314

Frequency:

Bimonthly

eISSN:

1303-6173

pISSN:

1300-011X

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.

Issues

Article Details

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

Authors: Ayla SOYER | Nuray KOLSARICI | Kezban CANDOĞAN

Publisher: TUBITAK

Journal: Turkish Journal of Agriculture and Forestry 1999 Vol.23 Issue EK2, pp.289-296

Document Type: Article

Publication Date: 11/1998

Document Language: Turkish

Document ID (Org No.): 2000810314

Frequency: Bimonthly

eISSN: 1303-6173

pISSN: 1300-011X

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.

Issues

Authors:

Ayla SOYER | Nuray KOLSARICI | Kezban CANDOĞAN

Publisher:

TUBITAK

Journal:

Turkish Journal of Agriculture and Forestry 1999 Vol.23 Issue EK2, pp.289-296

Document Type:

Article

Publication Date:

11/1998

Document Language:

Turkish

Document ID (Org No.):

2000810314

Frequency:

Bimonthly

eISSN:

1303-6173

pISSN:

1300-011X