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.
- Meat and poultry solutions and chemicals
- Engineering and equipment
- Biochemical changes
- Kitchen Chemistry
- Product Evaluation
- Food Safety
- Processed Products
- Chemical Characteristics and properties
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