Turkey, breast, lean, skin & fat, baked
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
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/turkey-breast-lean-skin-fat-baked/?redir=/product_list” description=”Turkey, breast, lean, skin & fat, baked”][/sharing]
