Number 69      July 1995

MAFF UK - NUTRIENT ANALYSIS OF CHICKEN AND TURKEY

Index to MAFF UK Food Surveillance Information Sheets, 1995

See also:

147: MAFF UK - Nutrient Analysis of Ethnic Takeaway Foods (May 1998)

Summary

MAFF has recently carried out a survey to determine the nutrient composition of a range of cuts of chicken and turkey.

Background

This survey was part of the Ministry's ongoing surveillance of nutrient levels in food. It was commissioned in order to provide up to date nutritional information on a range of raw and cooked retail cuts of chicken and turkey. The new data were needed because there is now a wider range of cuts available. Further, for many of the previous analyses, meat and skin were combined as it was generally assumed that both would be eaten. This assumption can no longer be made as the skin is often removed at retail level, during domestic preparation, or before consumption. New data were needed to reflect these changes.

The results will be used in MAFF's dietary surveys and will therefore help to establish the nutrient intake of the population. In addition, they will be incorporated into a forthcoming supplement to McCance and Widdowson's The Composition of Foods.

Survey

A range of whole birds and portions of chicken and turkey were analysed, mostly after cooking. These included chicken and turkey breasts, thighs and drumsticks, corn-fed chicken, self-basting turkey, and minced turkey. A range of appropriate cooking methods, including grilling, casseroling, roasting, and stir-frying were applied. White and dark meat, and skin were analysed separately, making a total of over 40 composite samples. Each composite sample comprised about 10 sub-samples purchased from a range of retail outlets, which were prepared and cooked (if necessary) by the contractor, and then bulked for analysis.

Analyses were carried out for proximates, inorganics, vitamins, fatty acids and sterols. Proportions of white meat, dark meat, skin, and inedible matter were also recorded for all samples.

Contact point

The reports of the survey (one on fatty acids, one on other nutrients) are held in the MAFF library at Nobel House, 17 Smith Square, London SW1P 3JR (Tel: +44 (0)171 238 6573).

Further enquiries should be addressed to:
Mrs Susan Church
MAFF, Food Safety and Science Group
Consumers and Nutrition Policy Division
Room 350 Nobel House
17 Smith Square
London SW1P 3JR

Tel: +44 (0)171 238 5764
Fax: +44 (0) 171 238 6591

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