Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking

Singh, Singam Suranjoy; Essary, E. O.

doi:10.3382/ps.0501150

Cited by 15 publications

(2 citation statements)

References 13 publications

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“…Leaching is undoubtedly an important mechanism of loss when meat is thawed directly in water. When heat-transfer methods of thawing (air or water) are applied to beef steak or poultry, the slowest method of thawing (in refrigerator) generally results in losses of B vitamins that are less, or no greater than, those which occur during more rapid thawing (Westerman et al 1949;Singh and Essary 1971B).…”

Section: Loss Of Nutrients During Thawingmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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Section: Loss Of Nutrients During Thawingmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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“…Pudelkewicz et al (1963) found neither chilling medium nor duration of chilling affected thiamin content of 19 month-old fowl. Singh and Essary (1971) investigated the effect age and sex may have on vitamin content of broilers. They concluded that a variability of thiamin content may result because of age and sex of broilers in addition to a possible influence on vitamin content by the metabolism of the bird or activities of the muscles.…”

Section: Resultsmentioning

confidence: 99%

Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling

1977

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Eighteen White Leghorn spent hens, obtained from a local producer, were transported to the Kansas State University poultry department and processed according to commercial practices. Nine were cooked (2 1/2 hr. in boiling water) immediately (without chilling) and the remaining nine were cooked after overnight chilling in ice slush. Cooked hens were hand-deboned and mechanically chopped. Yields, composition, and thiamin were determined; and an experienced taste panel scored tenderness, juiciness, and flavor. Bone-in cooked yield (71.5 and 72.8%) and edible yield (42.8 and 43.2%) were similar for the two treatments. Percentages of protein, fat, and moisture of the chopped meat did not differ significantly for the two treatments. Percentages of ash and thiamin were greater for meat from hens cooked without chilling. Meat from the birds cooked without chilling was less tender but juicier than meat from birds chilled overnight. Scores for chicken flavor did not differ significantly.

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Chemical Composition and Nutritional Content of Raw Poultry Meat

Soriano‐Santos

2010

Handbook of Poultry Science and Technology

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Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking

Cited by 15 publications

References 13 publications

Effects of Freeze Preservation on Nutrients

Effects of Freeze Preservation on Nutrients

Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling

Chemical Composition and Nutritional Content of Raw Poultry Meat

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