Composition of Broiler Meat as Influenced by Cooking Methods and Coating

Broiler meat was cooked, by five different cooking methods and analyzed. Cooking methods affected cooking losses as follows: baked < broiled < microwave heated < panfried < pressurized deepfat fried. A coating greatly reduced moisture loss. Protein was highest in breasts, in coated rather than uncoated meat, and in parts microwave heated, deepfat fried and panfried. Crude fat was higher in uncoated thigh meat, cooked by deepfat frying, but the differences in cooking methods were not significant. Higher concentrations of minerals, where significant differences were found, were in poultry after being microwave heated and in uncoated rather than coated meat. Those minerals that were affected by cooking methods on an‘as is’basis included Fe, Mg, Na, and Zn and Fe on a dry weight basis. Those not affected included Ca, P, K, S, Cu, and Mn.