Of poultry meat

Consumers expectations about the safety of products such as poultry meat and eggs have never been higher. The need to improve food safety has led to renewed attention on controlling contamination at all stages of the supply chain from farm to fork . This collection reviews the latest research and best practice in ensuring the safety of poultry meat and eggs, both on the farm and in subsequent processing operations. 

Table D1.3.4 Comparison of Cholesterol Contents of Poultry Meat and Cheese Determined by GC and Enzymatic Measurements0... 

As shown in Table Dl.3.4, there is good agreement between the cholesterol contents of poultry meat and cheese determined by GC and those measured by the enzymatic method. 

Karkalas, J., Donald, A.E., and Clegg, K.M. 1982. Cholesterol content of poultry meat and cheese determined by enzymic and gas-liquid chromatography methods. J. FoodTechnol. 17 281 -283. 

Gonzalez-Esquerra, R. and Leeson, S. 2000. Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat. British Poultry Sci. 41, 481—488. Gonzalez-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81, 295-305. 

As intensified animal production continues to increase, the genetic selection of animals more suited to these production systems together with the prophylactic use of drugs as a precaution against infection has also increased. In particular with the intensification of poultry meat and pig meat production systems where there is a high risk of infection that can be rapidly transmitted, drugs are often administered as a preventative measure. 

In the same survey a total of 8,155 samples of poultry meat were tested for residues of veterinary drugs and other chemical contaminants. Of these 8,055 (98.8%) contained no detectable residues. Residues below the MRL or action level were detected in four (0.05%) samples and above the MRL or action level in 96 (1.2%). 

F.E. Cunningham andN.A. Cox (eds), Microbiology of Poultry Meat Products. 1987. Walter M. Urbain, Food Irradiation. 1986. 

The equation for the NPU seems to ask, "Of the protein that is consumed, how much is retained " This contrasts with the BV which asks, "Of the protein that is absorbed, how much is retained " The NPU is of practical importance in agriculture. A poultry farmer may use NPU values to evaluate new feeds and to determine the cheapest way to produce the largest amount of poultry meat. The carcass analysis technique is often u.sed to determine the NPU. 

MARGEY, D. M., PATTERSON, M. F. and MOSS, B. w. (1997). Effect of varions temperature/pressnre combinations on the microbiological and qnality attributes of poultry meat. XXIV meeting of the Enropean High Pressnre Research Gronp on Bioscience and Technology, Lenven, Belginm, pp. 307-310. 

Effects of proteolytic enzymes on the cohesion of chunks of poultry meat have been studied to determine the mechanism of heat-initiated cohesion (107). All the proteolytic enzymes tested showed a decrease in binding scores in the following order collagenase, ficin, elastase, protease, papain, trypsin, and chymotrypsin. The involvement of stromal proteins in binding is suggested. 

ASC solution is registered for use at 50-150 mg sodium chlorite/l for whole carcass of poultry and at 500-1200 mg sodium chlorite/l for carcass parts of poultry, meats and formed meats (such as sausages, luncheon meats and pressed hams), fruit and vegetables (intact and cut up), freshwater fish and seafood. 

Hargis, P.S. and Vanelswyk, M E. (1993). Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. Worlds Poultry Science Journal, 49, 251-264. 

A method originally applied to fish bones is used extensively for the separation of poultry meat in the USA. Pre-ground bones are pressed against a screen (Field, 1981). The screens contain holes, and the force exerted by the machine squeezes the soft meat tissue through the holes. The more solid bone is left behind. 

Carotenoids have been primarily utilized for enhancing the visual appearance of poultry meat and eggs, and the flesh of salmonids. In general, a dose-dependent response has been noted, with greater tissue concentrations occurring at higher levels of supplementation. 

Adams, C.R. (1984) Effect of supplemental vitamin E on preservation of poultry meat and pork products. Proc. Arkansas Niitr. Conf. MSD Agvet Symp., pp. 27-36. 

E., Wunderli, S., Gremaud, G., Bosset, J.O., Hadom, R., and Kreuzer, M. (2008) Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios. Eur. Food Res. Technol., 226, 761-769. 

Processing, inspecting. Classifying, and Grading Federal Inspection Market Classes of Poultry Market Grades of Poultry Retailing Poultry How to Buy Poultry How to Store Poultry How to Handle and Cook Poultry U.S. Per Capita Consumption of Poultry Meat Nutritive Qualities of Poultry Meat... 

U.S. PER CAPITA CONSUMPTION OF POULTRY MEAT. Poultry meat is supplied chiefly by chickens and turkeys, although ducks, geese, guinea fowl, squabs (pigeon), and other fowl contribute thereto. Poultry meat is economical, and quick and easy to prepare and serve. 

Fig- P-65 shows how the consumption of poultry meat is fast catching up to beef and pork. From 1960 to 1990, the per capita consumption of poultry almost doubled. During this same period of time, beef and pork consumption both dropped 39%. If the recent trends shown in Fig. P-55 continue, soon Americans will be eating more pounds of poultry... 

NUTRITIVE QUALITIES OF POULTRY MEAT. Poul try meat htis a number of desirable nutritional properties. Chicken and turkey meat is higher in quality protein and lower in fat than b f and pork. Additionally, the protein is a rich source of all the essential amino acids. The close resemblance of the amino acid content of poultry meat to the amino acid profiles of milk and eggs serves to emphasize the latter point... 

---