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Poultry Meat Composition and Quality by Anamae is a document available to read on EtoBox.
What is Poultry Meat Composition and Quality about?
The document discusses poultry including its structure, composition, market forms, parts, and factors affecting quality. It covers the postmortem changes poultry undergoes including muscle stiffening and pH decline. It also summarizes the slaughtering process for poultry including fasting, bleeding, defeathering, and evisceration. Key points covered are the distinction between dark and white poultry meat and how chilling is important after evisceration to improve tenderness.
- Author
- Anamae
- Language
- EN