Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking

THE importance of considering meat composition of different animals reared for meat purposes has long been noticed by food researchers. The composition of a food is an important criterion to measure the nutritive value of a food which needs to be investigated thoroughly. Since the modern broiler is a component of manufactured food products, a better understanding of the bird’s composition is essential. The results of several studies have been published concerning influence of diet and management on the vitamin composition of poultry meat (Stamberg et al., 1947; Pudelkewicz et al., 1963): frozen storage (Cook et al., 1949; Morgan et al., 1949; Millares and Fellers, 1949): freeze drying (Rowe et al, 1963); and cooking methods (Hodson, 1941; Dann and Handler, 1942; and Cheldelin et al., 1943). The vitamin content of dark meat and white meat have been reported by various authors (Michelson et al., 1939a, b; McIntire et al, 1941;…