Chemistry in the kitchen: the chemistry of flesh foods IV Available to Purchase

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.