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Influence of cooking methods on the nutritive value of turkey meat

✍ Scribed by Borowski, J. ;Kozikowski, W. ;Rotkiewicz, W. ;Amarowicz, R.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
356 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8): BV (82.2)).

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## Abstract Effect of extrusion (120 Β°C; 8–12 s; extruder S 45‐12‐10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low‐calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the