Quality and Safety of Frozen Poultry and Poultry Products

Authored by: Nahed M. Kotrola , Paulo. Mohyla

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-19

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Abstract

In the United States, production and consumption of poultry meat have increased more rapidly than than those of other meat sources, since the 1960s. Consequently poultry meat has become one of the meats most commonly chosen by consumers and is generally preferred by health-conscious consumers. In 1993, U.S. production of broilers reached 6.65 billion birds, worth almost $10 billion, and the production of turkeys totaled almost 300 million birds with a value of $2.4 billion. Both these statistics represent new records in production volume. The production, processing, and marketing of such large volumes of highly perishable food products make temperature control critical for this industry. Freezing and frozen storage constitutes the most effective long-term means of maintaining high-quality, safe products for consumers.

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