Turkey, hindquarter, lean, skin & fat, baked
Three Tegal size 17-21 frozen hindquarters were purchased from supermarkets in SA in December, 1991. The hindquarters were baked in a preheated oven at 180 degrees celcius. The meat was placed in shallow baking dish with 200 ml water and baked for 1.75 hrs until done. The skin was pierced prior to final 15 minutes of cooking. Meat was drained and cooled prior to deboning. Composite sample was analysed for proximates, carbohydrates, vitamins, minerals and fatty acids (AGAL,1992).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 2.45 |
| Omega-3 | 0.14 |
| Protein | 0.14 |
| Total Fat | 12.9 |
| 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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