POULTRY PROCESSING

preparation of meat from various types of fowl for consumption by humans. 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 has 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. Additional reading R. MacRae, R.K. Robinson, and M.J. Sadler (eds.), Encyclopaedia of Food Science, Food Technology, and Nutrition, 8 vol. (1993); and Y.H. Hui (ed.), Encyclopedia of Food Science and Technology, 4 vol. (1992), are general works that cover all aspects of the science of food. P. Fellows, Food Processing Technology: Principles and Practices (1988), is an introductory text. R. Paul SinghRobert E. Moreng and John S. Avens, Poultry Science and Production (1985, reissued 1991), is a well-illustrated overview of all aspects of the poultry industry and avian biology. William J. Stadelman et al., Egg and Poultry-Meat Processing (1988), deals with nutritional aspects and contains a full listing of USDA-approved poultry products. Joe M. Regenstein