EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the value...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2016-12-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/34 |
| _version_ | 1797877193966092288 |
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| author | Thanaa Shehab |
| author_facet | Thanaa Shehab |
| author_sort | Thanaa Shehab |
| collection | DOAJ |
| description | Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some conventional methods, i.e. boiling, pressure and roasting |
| first_indexed | 2024-04-10T02:13:21Z |
| format | Article |
| id | doaj.art-ce9ff2826c354f70b71354b373829334 |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2024-04-10T02:13:21Z |
| publishDate | 2016-12-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-ce9ff2826c354f70b71354b3738293342023-03-13T08:32:49ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2016-12-0114111810.21323/2414-438X-2016-1-4-11-1826EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEATThanaa Shehab0Al-Fuart UniversityChicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some conventional methods, i.e. boiling, pressure and roastinghttps://www.meatjournal.ru/jour/article/view/34cooking methodsmicrowavechickenamino acids |
| spellingShingle | Thanaa Shehab EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT Теория и практика переработки мяса cooking methods microwave chicken amino acids |
| title | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT |
| title_full | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT |
| title_fullStr | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT |
| title_full_unstemmed | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT |
| title_short | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT |
| title_sort | effect of cooking methods on amino acids composition of chicken meat |
| topic | cooking methods microwave chicken amino acids |
| url | https://www.meatjournal.ru/jour/article/view/34 |
| work_keys_str_mv | AT thanaashehab effectofcookingmethodsonaminoacidscompositionofchickenmeat |