COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES

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Abstract
Zinc, iron and copper were determined in cooked and raw turkey breast and thigh muscles by atomic absorption spectrophotometry. All values were significantly higher in thigh than in breast muscle. When expressed on an edible weight basis, all cooked meat values were higher than raw meat values, except that the amount of copper in raw and cooked breast muscle was similar. However, when expressed on a moisture free‐fat free basis (to account for moisture variation), generally the mineral content of cooked muscle was less than that of raw muscle. Zinc values were significantly lower in cooked than in raw thigh muscle; zinc values were similar in raw and cooked breasts. Cooked breasts and thighs had significantly less iron than did raw breasts and thighs. Copper was significantly lower in cooked than in raw breast muscle; but similar in raw and cooked thigh muscle.

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