A survey of broilers from organic, free-range and conventional systems for cooked meat yields, composition, relative value
نویسندگان
چکیده
The project analyzed meat from broilers raised in three production systems to determine how they differed in terms of cost, yield, and various chemical and sensory qualities.
منابع مشابه
Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.
This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P<0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less...
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