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COMPARISON OF COMMERCIAL PROCESSING METHOD VS HOT-DEBONING OF FRESH BROILERS ON NUTRIENT CONTENT OF BREAST MEAT.

Author(s) : ANG C. Y. W., HAMM D.

Type of article: Article

Summary

THE STUDY WAS CONDUCTED TO DETERMINE THE EFFECT OF CONVENTIONAL CHILLING VS HOT DEBONING ON THE NUTRIENT CONTENT (PROXIMATE COMPOSITION, RIBOFLAVIN, NIACIN, VITAMIN B6, P, SODIUM, MAGNESIUM, CALCIUM AND K) OF BREAST MEAT FROM BROILERS. SIGNIFICANT DIFFERENCES WERE FOUND BETWEEN THE TWO METHODS WHEN THE RESULTS OF MOISTURE, ASH, P, K AND SODIUM WERE COMPARED. NO DIFFERENCES WERE FOUND FOR OTHER NUTRIENTS.

Details

  • Original title: COMPARISON OF COMMERCIAL PROCESSING METHOD VS HOT-DEBONING OF FRESH BROILERS ON NUTRIENT CONTENT OF BREAST MEAT.
  • Record ID : 1984-1509
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 5; 1983.09-10; 1543-1544; 1565; 2 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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