Chemistry in the kitchen: the chemistry of flesh foods IV
Peter Bayliss
(Senior Lecturer in Food
Science and Technology at Manchester Metropolitan University,
Manchester, UK.)
450
Abstract
In the UK poultrymeat has 46 per cent volume share of the primary meat market. In particular, chicken has seen dramatic growth over 40 years with 525 million broilers being consumed in 1993. Examines the issues relating to poultrymeat in terms of market status and growth, nutrition, muscle fibre characteristics and quality issues such as colour, texture, flavour and safety.
Keywords
Citation
Bayliss, P. (1995), "Chemistry in the kitchen: the chemistry of flesh foods IV", Nutrition & Food Science, Vol. 95 No. 6, pp. 32-34. https://doi.org/10.1108/00346659510103656
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited