Table 1. Effect of different cooking methods on proximate composition of chicken steaks

Parameters BC CO GC MC SSC
Moisture content (%) 64.21±0.34C 64.11±0.32C 65.79±0.38B 65.75±0.45B 68.07±0.42A
Protein content (%) 27.02±0.58A 26.82±0.63A 25.92±0.52B 25.47±0.62B 23.85±0.68C
Fat content (%) 2.13±0.12 2.14±0.13 2.14±0.10 2.13±0.14 2.12±0.12
Ash content (%) 1.42±0.13 1.60±0.11 1.60±0.07 1.54±0.09 1.47±0.13