Poultry Science Literature Review

Introduction Over the last decades , there was a extensive change of the poultry y means production and treat . There was at least ninety five dollar bill portion of squawker kernel change in the United States of the States during 1965 . This ninety five percent of chicken nitty-gritty was in the form of whole and ready to cook magnetic core that was full afterwardward the slaughtering process . However , in 1997 there was a reduction in the form of the poultry meat that was sold in the market . Sixty five percent of the marketed chicken meats were in whole form while thirty five percent was in the form of processed meat products check to Olivo (1999 ) the poultry meat industry had been aiming to offer the market meats that are tender , juicy and of course with high quality of aroma and color . Because of these objectives , there had been a great emphasis on the eon between the slaughtering process and the deboning process . Aging of meat had largely contributed to the tenderheartedness of the meat . There had been a tactile sensation that meat which are chilled longer are those meat that forget be more tender then those meat that were limitedly time-worn (Dikeman , 1996 . The only problems that the poultry industry and the companies producing poultry meat is that meat develop is a costly process especially when world aged in a longer time regrettably , a bad effect of reduction in the time of agedness will cause the meat to be tougher and non tender which is an undesirable trait of the meat to be marketedAging of poultry meatAging is done to be able to have an improvement to the tenderness and flavor of meat . Aging is done right after slaughter and initial chilling . Meats that are going to be subjected to aging are being hold at refrigeration temperature .

The meat will stay refrigerated for an extended full point of timeThere are two method used for aging meat . The first method is the prohibitionist aging . The method of alter aging is more expensive than the other method which is the stiff aging . The process of dry aging allows the meat to be hung in a very clean cooler in which temperature and humidity are controlled . This will take place for a period of two to four weeks During the duration of dry aging , there is a breakdown in the enzymes within the meat . The breakdown of tissues will include the muscles and connective tissues that will off the meat tender . However , when moisture is lost in the carcass , there will be a en impertinenceation formation on the meat . The crust is inedible that is why it is being trimmed off or disregarded after aging process . The longer time spent dry aging , the controlled environment and the trimming off the inedible crust formations are the factors that make the dry aging an expensive aging process (Purdue University Animal Sciences , 2007The other method of aging is the plastered aging . The occurrence of wet aging...If you want to get a full essay, order it on our website: Orderessay

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