National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study to evaluate the effect of cooking on cholesterol and proximate composition of breast and thigh muscles of chicken meat and quail meat was carried out. Eight broilers were purchased from retail outlets in and around Chennai and were brought and slaughtered at Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai. Fresh and cooked meat samples from both breast and thigh region of chicken and quial were evaluated for the proximate composition and cholesterol content. Results of the study revealed that there was a highly significant difference (P<0.01) in moisture, protein, fat and no significant difference (P>0.05) in total ash content of breast meat of fresh and cooked meat in both the species. The study revealed highly significant difference (P<0.01) in protein, fat and a significant difference (P<0.05) in thigh meat and there was no significant difference (P>0.05) in moisture, total ash content of breast and thigh region of fresh chicken meat. Also a highly significant difference (P<0.01) in protein, fat and a significant difference (P<0.05) in total ash content and no significant difference (P>0.05) in moisture and energy value of breast and thigh region of cooked chicken meat was reported in this study. Highly significant difference was observed in cholesterol content of fresh and cooked meat of both chicken and quail meat.
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