Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail

► Fatty acid profiles of chicken breasts, legs, burgers and nuggets were determined. ► Price range had a minor effect on fatty acid profile of breasts and legs. ► Price range had no effect on fatty acid profile of chicken burgers. ► Economy nuggets contained more fat and more MUFA than standard. ► L...

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Bibliographic Details
Published in:	Food chemistry Vol. 138; no. 2-3; pp. 1749 - 1756
Main Authors:	Gibbs, Rachael A., Rymer, Caroline, Givens, D.I.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-06-2013 Elsevier
Subjects:	Animals Biological and medical sciences Chicken meat Chickens Conventional Cooking DHA EPA Fatty acids Fatty Acids - chemistry Food industries Fundamental and applied biological sciences. Psychology Meat - analysis Meat - economics Meat and meat product industries Meat Products - analysis Meat Products - economics Nuggets Organic Nuggets Organic EPA DHA Chicken meat Fatty acids Conventional Price Cook Meat product Lipids Chemical composition
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