Yield of chicken parts: Proximate composition and mineral content

Meiners, C R; Crews, Michael G.; Ritchey, S. J.

doi:10.1016/s0002-8223(21)38836-8

Search citation statements

Order By: Relevance

Paper Sections

Select...

Iron In Food Study1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1984

1989

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 6 publications

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…White (1969) also reported lower analyzed iron values of foods than when calculated from food composition tables. The values for chicken corresponded closely with the values reported by Meiners et al (1982). Overall, most iron content values of foods were lower for the foods that were also analyzed by previous researchers Moore (1965) and Burroughs and Chan (1972).…”

Section: Iron In Food Studysupporting

confidence: 87%

Iron content of food cooked in iron utensils

Brittin,

Nossaman

1986

Journal of the American Dietetic Association

View full text Add to dashboard Cite

Section: Iron In Food Studysupporting

confidence: 87%

Iron content of food cooked in iron utensils

Brittin,

Nossaman

1986

Journal of the American Dietetic Association

View full text Add to dashboard Cite

The copper content of foods based on a critical evaluation of published analytical data

Lurie

Holden

Schubert

et al. 1989

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Interrelationships of Protein, Fat and Moisture Content of broiler Meat

Ang

Young

Wilson

1984

Journal of Food Science

View full text Add to dashboard Cite

Nutrient composition data of broiler tissues were statistically evaluated for any significant relationships between and among the four major components, moisture (M), protein (P), fat (F) and ash (A). The ratios of M/P, F/M, and P/F were generally characterized by broiler part. Estimations of fat and protein from moisture content were applicable within each part of each reported data set. Multiple correlation coefficients among P, F and M were high regardless of part or cooking status. The total of these three major components accounted for approximately 99% of the tissue weight with slight variations between laboratories. The results support the method for estimating of P by subtracting the F and M from 99% or other values established by each laboratory.

show abstract

Yield of chicken parts: Proximate composition and mineral content

Cited by 6 publications

References 10 publications

Iron content of food cooked in iron utensils

Iron content of food cooked in iron utensils

The copper content of foods based on a critical evaluation of published analytical data

Interrelationships of Protein, Fat and Moisture Content of broiler Meat

Contact Info

Product

Resources

About