Theory and practice of meat processing

Advanced search


Full Text:


Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some conventional methods, i.e. boiling, pressure and roasting

About the Author

Thanaa Shehab
Al-Fuart University
Syrian Arab Republic
Thanaa Shehab — associate prof., Foods Science Department, Faculty of Agriculture, Al-Fuart University Syria, Deir Ezzor, Khalid Bin Al Waleed str.


1. Abd El-Baki, M.M.; Taha, R.A.; El-Zayet, F.M.M.; El-Dashlouty, A.A. and Fouda; Z.M.A. (1983). Influence of some pre-freezing treatments on the chemical and physical properties of chicken meat. Proc. 29th Euro. Meeting of meat Res. Workers, Parma, 464.

2. Abd EL-wahed W.A.H. (1986). Effect of preparation and cooking methods on the constituents and characteristics of poultry meat. PH.D. Thesis , Faculty of Agric., Cairo univ.

3. Alfaia, C.M.G.A.; Alves, S.P.A.; Lopes,A.F.; Fernandes, M.J.E.; Costa,A.S.H.; Castro, M.L.F.; fonts, C.M.G.A.; Bessa, R.J.B.,& Prates, J.A.M.(2010). Effect of household cooking methods on fatty acids conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Scince, 84,769–777.

4. AOAC. International (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA: Association of Analytical Communities.

5. Barr, A. J.; Goodnight, J.H.; Sall, J. P. and Helwig, J.T. (1976). “A Users Guide SAS 76” SAS Institute, Raleigh, N.C.; U.S.A.

6. Hamm, D.(1981). Amino acid composition of breast and thigh meat from broilers produced in four locations of United States. J.Food Sci., 46: 1122–1124.

7. Happich, M.L.; Whitmore, R.A.; Feairheller, S.; Taylar, M.M.; Swift, C.E.; Naghaski, J.; Booth A.N. and Alsmyer, R.H. (1975). Composition and protein efficiency ratio of partially defatted chopped beef and partially deffated beef fatty tissue and combinations with selected proteins. J. Food Sci., 40: 35–40.

8. Ibrahim, H.M. and Shams El-Din, M.H.A. (1989). Chemical composition and protein quality of chicken breast muscles. Grasas Y. Aceites, 40(2): 97–101.

9. Lea, C.H.; McForlane, J.J. and Parr,L.J. (1960). Chemical changes in meat due processing. J. Sci. Food Agric., 11: 690–695.

10. Macy, R.L. Jr.; Naurman, H.D. and Bailey, M.F. (1964). Soluble flavor odor precursors of meat. 1-Qualitative study of certain amino acids, carbohydrates, non-amino acid nitrogen compound and phosphoric acid esters of beef, Pork and lamb. J. Food Sci. 29: 136–148.

11. Mills, E.N.C. and Morgan M.R.A. (1990). Using biotechnology in the assessment of food quality. Food Technology Intr. Europ. Ed. Turner, A. Aterling publication International Ltd. P. 227.

12. Moawad, R.K. (1987). Effect of freezing and cooking on the chemical composition and biological quality of beef meat. MSc. Thesis, Faculty of Agric., Cairo Univ.

13. Mudgett, R.E. (1989). Microwave food processing. Food Technol., 43(1): 117–126.

14. Tornberg. E. (2005). Effect on heat on meat proteinsimplications on structure and quality of meat products. Meat Science, 70, 493–508.

15. Usborn, W.R.; Kemp. J.D. and Moody, W.G. (1968). Relation of protein compound and free amino acids to both quality. J. Animal Sci., 27: 590–595.

16. Widner, K. and Eggum, B.O.(1966). Protein hydrolysis. A description of the method used at the department of animal physiology in Copenhagen. Acta Agriculture Scandinavia, 16: 115–118. C.F. The method of amino acid analyzer, Food and feed Lab., Agric. Research Center, Ministry of Agric., Giza, Egypt (1997).

17. Wilkinson, B.H.P.; Lee, E., Purchas; R.W.&Morel, P.C.H. (2014). The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60 or 70°C. Meat Science, 96, 361–365.

For citation:

Shehab T. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT. Theory and practice of meat processing. 2016;1(4):11-18. (In Russ.)

Views: 538

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)