Borowski J, Kozikowski W, Rotkiewicz W, Amarowicz R
Nahrung. 1986;30(10):987-93. doi: 10.1002/food.19860301006.
Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and -SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8); BV (82.2)].
选取火鸡肉的特定烹饪部位采用差异化烹饪方法。对生火鸡肉和熟火鸡肉的化学成分及巯基水平进行了研究，并测定了营养价值指标。结果表明，无论采用何种烹饪方法，火鸡肉都具有很高的营养价值。发现微波对肉的营养价值有轻微不利影响。油炸和烤制的肉具有较高的蛋白质功效比值（3.1）和生物利用率（83.8）。微波处理的肉的指标值较低[蛋白质功效比值（2.8）；生物利用率（82.2）]。
