Vol. 7, Issue 7, Part H (2025)

A thorough investigation was carried out to evaluate the nutritional qualities of broiler chicken meat by moist (boiling) and grill (dry) cooking. Samples of meat were cooked to reach two internal core temperatures of 75°and 95°C and were evaluated for the composition, vitamin, mineral, amino acid profile and fatty acid profile. The moisture content decreased with a concomitant increase in the other constituents of cooked meat samples of both cooking methods. The protein, fat and ash content increased considerably (P<0.05) with the increase in cooking temperature. Grilled meat significantly retained (P<0.05) higher vitamin concentrations of thiamin, riboflavin, niacin and cyanocobalamin when compared to boiled chicken breast meat. Cooking processes significantly (P<0.05) increased the calcium, phosphorus, iron, zinc and copper content of grilled meat when compared to boiled meat. In cooked meat, the vitamin content was inversely proportional to internal core temperature and the mineral content was directly proportional to cooking temperature. In both cooking methods, an increase in the internal core temperature led to a significant (P<0.05) decrease in essential amino acids content, which might be the oxidation of amino acids. The fatty acid profile of meat samples exhibited a decreasing trend of total SFA content and an increase in the total PUFA and MUFA content compared to raw meat. The total SFA reduction was higher in grilled meat than in boiled meat. The meat samples cooked at higher internal core temperatures showed significantly higher total SFA content. Additionally, at 75°C internal core temperature in the boiled meat, higher total PUFA and higher total MUFA content were observed in grilled meat. The PUFA/SFA ratio and n-6/n-3 ratio were increased irrespective of the cooking methods.