Impact of moist and dry cooking on nutritional qualities of chicken meat

A thorough investigation was carried out to evaluate the nutritional qualities of broiler chicken meat by moist (boiling) and grill (dry) cooking. Samples of meat were cooked to reach two internal core temperatures of 75°and 95°C and were evaluated for the composition, vitamin, mineral, amino acid profile and fatty acid profile. The moisture content decreased with a concomitant increase in the other constituents of cooked meat samples of both cooking methods. The protein, fat and ash content increased considerably (P