Chemistry behind Meat and Poultry Processing

Poultry is a major source of consumable animal protein. For example, per capita consumption of poultry in the United States has more than quadrupled since the end of World War II, as the industry developed a highly efficient production system. Chickens and turkeys are the most common sources of poultry; however, other commercially available poultry meats come from ducks, geese, pigeons, quails, pheasants, ostriches, and emus. Poultry is derived from the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet.

 

Meat science and processing involves all aspects of the harvesting, processing, packaging, storage and consumption of meat and meat products. It involves many disciplines ranging from genetics to materials science, from livestock management to microbiology and biochemistry and begins when a food animal is harvested for meat. The science covers the entire process of the conversion of muscle to meat as well as the factors that contribute to carcass a d meat quality and their measurement.

  • Chemical Characteristics and properties
  • Meat and poultry solutions and chemicals
  • Engineering and equipment
  • Biochemical changes
  • Kitchen Chemistry
  • Product Evaluation
  • Food Safety
  • Processed Products
  • Processed Products
  • Meat Science and Processing Technology

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