title: Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.
abstract: The primary objective was to determine fatty acid composition of skinless chicken breast and leg meat portions and chicken burgers and nuggets from the economy price range, standard price range (both conventional intensive rearing) and the organic range from four leading supermarkets. Few significant differences in the SFA, MUFA and PUFA composition of breast and leg meat portions were found among price ranges, and supermarket had no effect. No significant differences in fatty acid concentrations of economy and standard chicken burgers were found, whereas economy chicken nuggets had higher C16:1, C18:1 cis, C18:1 trans and C18:3 n-3 concentrations than had standard ones. Overall, processed chicken products had much higher fat contents and SFA than had whole meat. Long chain n-3 fatty acids had considerably lower concentrations in processed products than in whole meat. Overall there was no evidence that organic chicken breast or leg meat had a more favourable fatty acid composition than had meat from conventionally reared birds.
authors: Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, United Kingdom. r.a.gibbs@reading.ac.uk
authors: Rachael A
authors: RA
authors: Gibbs
authors: Caroline
authors: C
authors: Rymer
authors: D I
authors: DI
authors: Givens
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D005227:Fatty Acids / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000191:economics; D008461:Meat Products / Q000032:analysis* / Q000191:economics
chemical_list: D005227:Fatty Acids