Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle

Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.

The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...

Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.

Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and...

Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model.

The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, o...

Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.

Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effect of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relevant to the processing features of chicken breast...