Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg
Breast and leg of chicken were soaked in NaCl (4%) or STPP (3%) solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA) were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in m...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1993-02-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1116 |