Factors Affecting Composition of Chicken Meat. A Literature Review

Demby, Joe Howard; Cunningham, F. E.

doi:10.1079/wps19800002

Cited by 25 publications

(14 citation statements)

References 85 publications

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“…In vitro protein digestibility, protein efficiency ratio and essential amino acid index are improved by all cooking treatments [16,20]. Microwave cooking caused lesser losses in B vitamins [20,40,44,45] and minerals [16,20] as compared to the other cooking methods. Based on literature, microwave cooking can be recommended for legume preparation [16,20,42], not only for improving nutritional quality, but also for reducing the cooking time.…”

Section: Discussionmentioning

confidence: 99%

Processing of food legumes: a boon to human nutrition

Satya

Kaushik

Naik

2010

Mediterr J Nutr Metab

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Food legumes are widely consumed all over the world on account of their high nutritive value. These days legumes are greatly consumed on account of their therapeutic value in various lifestyle diseases such as diabetes and cancer. However, legumes contain several antinutritional factors in the raw seeds that need to be reduced by processing so as to enhance the digestibility and nutritive value. This review discusses the effect of common processing techniques viz ordinary cooking, pressure-cooking, microwave cooking, germination and soaking on the nutritional parameters and the antinutrients. A combination of the above techniques and also the effect of additives (such as citric acid, sodium bicarbonate used during processing) on the nutritional quality of the legumes has also been done. A comparison of the various techniques hence allows for the selection of the best processing technique that enhances the nutritional value with minimum loss of nutrients and maximum reduction in antinutrients. Extensive literature review demonstrates that in most cases such processing methods lead to considerable enhancement in the nutritional status of the prepared food legume. It is concluded that amongst all the processing techniques germination is the best one as it significantly enhances the nutritional value of legumes. For example, increase in content and bioavailability of minerals, vitamins, digestibility and decrease in antinutrients during germination is well established. Similarly, cooking treatments (ordinary cooking, pressure-cooking and microwave cooking) in addition to improving the digestibility lead to a considerable decrease in the antinutrients. Microwave cooking could be recommended for legume preparation, not only for improving nutritional quality (better retention rates of both B-vitamins and minerals, reduction in the level of antinutritional factors as well as increase in vitro protein digestibility), but also for reducing the cooking time. With respect to the whole soaking and cooking processes, the best conditions, which result in minimum vitamin loss, are 9 h soaking in 0.1% citric acid solution or in water and subsequent microwave cooking of the seeds. These conditions are found to be optimal for best retention of other nutrients as well.

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Section: Discussionmentioning

confidence: 99%

Processing of food legumes: a boon to human nutrition

Satya

Kaushik

Naik

2010

Mediterr J Nutr Metab

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“…Chicken, like all other lean meats, is a good source of B-vitamins (Demby and Cunningham, 1980). According to Charley (1970), chicken meat is rich in iron and phosphorous.…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

“…Chicken muscle was found to contain more phospholipids than the skin and depot fat (Katz et al, 1966). Chicken meat contains less cholesterol than many other foods of animal origin (Demby and Cunningham, 1980) Carbohydrates Carbohydrates in chicken, as with most meats, are a small portion of the total nutrients (Demby and Cunningham, 1980). Inositol, glucose, and fructose are the major carbohydrate constituents found in chicken muscle with ribose and mannose being minor constituents (Lilyblade and Peterson, 1962).…”

Section: Fatsmentioning

confidence: 99%

“…Chicken is comparable to beef, lamb, and pork in composition and nutritive value and contains all the essential amino acids required for good human nutrition (Demby and Cunningham, 1980).…”

Section: Review Of Literature Composition and Structure Of Poultry Mementioning

confidence: 99%

“…However, it is considered a low fat food with most of the fat being located in the skin rather than in muscle tissue (Demby and Cunningham, 1980) . According to Fristrom and Weihrauch (1973), broiler meat contains only 2.5 g of fat per 100 g edible portion of meat.…”

Section: Fatsmentioning

confidence: 99%

See 2 more Smart Citations

Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts

DeVITRE

Cunningham

1985

Poultry Science

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Nutritional and bacteriological properties of some game duck carcasses

Khalifa

Nassar

2001

Nahrung

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The aim of this work was to evaluate the body composition, bacteriological quality, proximate composition, amino acids content, total lipids fractionation, as well as fatty acids profile in breast and thigh meat (with skin) of males and females of two species of game ducks namely: Pintail (Anas acuta) and garganey (Anas querquedula). The obtained results are as follows. The live weight of pentail and garganey females constituted 59.0 and 86.0% of male's weight in pintail and garganey, respectively. The bacteriological quality revealed that the mean values of psychrotrophs, enterobacteriaceae, pseudomonas, coliforms, streptococci and Staph. aureus were 4.1, 2.8, 1.7, 2.0, 2.5 and 3.1 log 10 n/g of pintail breast muscle. The corresponding values in garganey breast muscle was 3.8, 3.2, 2.0, 3.0, 2.9 and 3.1, respectively. In the thigh of pintail and garganey, the results were more or less different. Neither salmonella nor Clostridium perfringens could be isolated from examined game duck carcasses. Protein content ranged from 19.0 to 23.8%, fat 4.8 to 23.2%, ash 1.0 to 1.4% and energy value 580 to 1191 kJ/100 g in pintail meat against 20.8 to 23.3% protein, 9.3 to 16.1% fat, 1.3 to 1.4% ash and 741 to 952 kJ/100 g in garganey meat. Breast meat of pintail recorded high content of iron (5.12 and 6.19 mg/100 g wet basis) in males and females, respectively, against 4.22 and 6.14 mg/100 g in garganey meat. The essential amino acids content ranged from 34.3 to 38.6 g/100 g protein in pintail meat against 36.3 to 38.1 g/100 g protein in garganey meat. The total lipids of pintail and garganey were fractionated to seven fractions. The major fatty acids in pintail and garganey lipids were oleic, palmitic and stearic. Besides, garganey lipids had more unsaturated fatty acids content compared with pintail.

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Factors Affecting Composition of Chicken Meat. A Literature Review

Cited by 25 publications

References 85 publications

Processing of food legumes: a boon to human nutrition

Processing of food legumes: a boon to human nutrition

Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts

Nutritional and bacteriological properties of some game duck carcasses

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