Quality and Processability of Modern Poultry Meat
Abstract
:Simple Summary
Abstract
1. Introduction
2. Uniformity and Processability
3. Eating and Appearance Qualities
3.1. Color
3.2. Appearance
3.3. Texture
3.4. Juiciness
3.5. Flavor and Aroma
4. Convenience
5. Stability
6. Wholesomeness
7. Nutritional Value
- Skinless chicken breast fillet = 158 kcal
- Skin on chicken breast fillet = 197 kcal
- Skinless chicken thigh meat = 179 kcal
- Skin on chicken thigh meat = 226 kcal
- Beef leg meat = 201 kcal
- Pork leg meat = 211 kcal
- Beef brisket = 244 kcal
- Pork chop = 255 kcal
8. Ethical Aspects
9. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Barbut, S.; Leishman, E.M. Quality and Processability of Modern Poultry Meat. Animals 2022, 12, 2766. https://doi.org/10.3390/ani12202766
Barbut S, Leishman EM. Quality and Processability of Modern Poultry Meat. Animals. 2022; 12(20):2766. https://doi.org/10.3390/ani12202766
Chicago/Turabian StyleBarbut, Shai, and Emily M. Leishman. 2022. "Quality and Processability of Modern Poultry Meat" Animals 12, no. 20: 2766. https://doi.org/10.3390/ani12202766