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Document Type

Open Access

Degree Program

Food Science

Degree Type

Master of Science (M.S.)

Year Degree Awarded

2011

Month Degree Awarded

September

Keywords

chicken muscle, cooking, non-heme iron, bioavailability, dialyzability

Abstract

Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.

First Advisor

Raymond R Mahoney

Included in

Food Science Commons

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