ABSTRACT
Poultry meat is economical, quick and easy to prepare and serve and has a number of desirable nutritional and organoleptic properties. Meat from poultry contains several important classes of nutrients, is low in calories, is a source of both saturated and unsaturated fatty acids. Since poultry contains a higher proportion of proteins than other meats, it also contains more amino acids. Poultry meats also contain less cholesterol, a fatty alcohol present in the arteries and veins of individuals suffering with atherosclerosis, than other foods of animal origin. The close tolerance on proportioned items makes it easier to use chicken for special diets than in the days when every portion had to be cut, weighed, and checked. E. L. Pippen and A. A. Klose reported that chicken immersed in cold water for prolonged periods loses flavor but under normal conditions of chilling flavor loss is no problem.
