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What is Chemical Composition of Chicken Meat about?

This document summarizes a study on the chemical analysis of chicken meat cuts (breast, thigh, drumstick) in relation to quality. Key findings include: - Breast meat had the highest moisture, protein, and lowest fat contents compared to thigh and drumstick. - Tests of pH, TVN, and TBA indicated breast meat had better keeping quality than thigh and drumstick meats. - Amino acid profiles varied between cuts, with breast highest in glutamic acid, alanine, and others, while thigh was highest in glycine and

Author

Hòa Nguyễn

Language

EN