Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges
Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add valu...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
2018
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| Online Access: | http://hdl.handle.net/20.500.11937/66231 |
| _version_ | 1848761270694576128 |
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| author | Tan, S. de Kock, H. Dykes, Gary Coorey, Ranil Buys, E. |
| author_facet | Tan, S. de Kock, H. Dykes, Gary Coorey, Ranil Buys, E. |
| author_sort | Tan, S. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. |
| first_indexed | 2025-11-14T10:29:00Z |
| format | Journal Article |
| id | curtin-20.500.11937-66231 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:29:00Z |
| publishDate | 2018 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-662312018-04-30T02:48:46Z Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges Tan, S. de Kock, H. Dykes, Gary Coorey, Ranil Buys, E. Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. 2018 Journal Article http://hdl.handle.net/20.500.11937/66231 10.4314/sajas.v48i2.1 restricted |
| spellingShingle | Tan, S. de Kock, H. Dykes, Gary Coorey, Ranil Buys, E. Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title | Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title_full | Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title_fullStr | Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title_full_unstemmed | Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title_short | Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges |
| title_sort | enhancement of poultry meat: trends, nutritional profile, legislation and challenges |
| url | http://hdl.handle.net/20.500.11937/66231 |