Table 5. Retention rates of amino acid contents (%) in chicken parts after cooking.

Chicken parts	Cooking methods	Protein	Essential amino acids
			Arg	His	Ile	Leu	Lys	Met	Phe	Thre	Val
Wing	BO1)	92	100	89	93	94	98	91	94	94	96
	PC	98	100	97	96	96	98	97	98	95	98
	PF	100	100	100	100	100	100	100	100	100	100
	DF	94	100	87	88	88	90	83	91	89	90
	ST	91	100	90	92	89	92	94	91	91	94
	RO	96	100	91	83	92	95	89	92	94	87
	MI	99	100	100	95	100	100	100	100	100	99
Breast	BO	93	99	95	100	99	100	98	99	99	100
	PC	97	99	100	98	96	97	95	99	97	98
	PF	97	100	100	100	98	98	99	100	100	100
	DF	95	100	100	100	99	99	100	100	100	100
	ST	91	100	95	100	98	99	97	97	98	100
	RO	96	100	100	100	100	100	100	100	100	100
	MI	96	100	100	100	100	100	100	100	100	100
Leg	BO	88	86	80	79	82	81	84	83	82	81
	PC	100	93	86	84	87	87	90	88	87	88
	PF	97	92	88	83	83	88	89	87	86	89
	DF	96	94	87	88	86	89	92	88	87	90
	ST	100	100	100	100	100	100	100	100	100	100
	RO	83	88	82	77	78	77	87	80	80	81
	MI	95	96	92	80	86	84	92	91	91	84

Abbreviation denotes BO, Boiled; PC, Pan cooked; PF, Pan fried; DF, Deep fried; ST, Steamed; RO, Roasted; MI, Microwaved.