Chicken, separable fat, composite, baked

By March 28, 2014

Chicken, separable fat, composite, baked

Fat able to be separated from the flesh and skin of chicken after baking.

Ten fresh, chilled, size 15 birds each were provided by Inghams and Steggles and baked in an electric oven on low fan speed at 180 degrees celcius without gibblets in a baking dish containing 2 cm water until juices ran clear. Fat from all portions of the cooked chicken was combined to form a single composite sample. Laboratory analysis carried out for proximates and fatty acids (fatty acids determined on raw fat only and imputed to baked fat) (AGAL,1998). Vitamin C, fibre and carbohydrates were imputed.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 5.45
Omega-3 0.22
Protein 0.22
Total Fat 47.2
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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