Selenium Content of Chicken Meat as Affected by Cooking

Twelve dressed chickens of the same flock were quartered and prepared by four cooking treatments: microwaving, conventional oven cooking, broiling, and panfrying. The mean value of selenium (fluorometic method) in raw chicken was 0.38 μg/g dry weight, with no significant differences between white and dark meat. There was insignificant loss of selenium due to cooking. Cooked chicken breast had a significantly higher level of dialysable selenium compounds (MW < 2000 daltons) than raw chicken.