Turkey, breast, lean, skin & fat, baked

By March 28, 2014

Turkey, breast, lean, skin & fat, baked

Raw flesh, skin and separable fat from the breast portion of a chicken. Cooked by baking.

Six frozen Tegal turkey breasts with weights between 2.5-2.9 kg were purchased from several supermarkets in SA in December, 1991. Each breast was weighed frozen, defrosted and reweighed. They were then divided symmetrically in half. The raw sample was deboned and separated into lean, fat and skin and bones. The breasts allocated for cooking were baked in a preheated oven at 180 degrees celcius. They were covered with foil and cooked until timer popped up (approx. 2 hrs). They were pierced prior to final 30 minutes to allow natural basting. Laboratory analysis was carried out of composite sample for proximates, carbohydrates, minerals, vitamins and fatty acids (AGAL,1992).
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 1.17
Omega-3 0.1
Protein 0.1
Total Fat 6.9
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Meat and Meat Products
 
Poultry
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