Turkish Journal of Agriculture and Forestry
DOI
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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
First Page
289
Last Page
296
Recommended Citation
SOYER, AYLA; KOLSARICI, NURAY; and CANDOĞAN, KEZBAN (1999) "Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 8, Article 6. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss8/6
