ABSTRACT
Poultry meat is a popular choice of animal protein for consumers. The success of poultry meat over the recent years can be mainly ascribed to the innovative preparation and presentation of different cuts from broilers and turkeys. Consumers have led the way in demanding products that require minimal preparation and are nutritionally adequate. Over the years, the whole-bird market has steadily decreased while the cut market and further-processed market have increased. Now, cut-up and further-processed items represent over 90% of marketed poultry in the United States, which re›ects consumer interests. In other countries, the same trend of increased parts and further-processed products exists, though the market percentages may differ. Furthermore, in recent years, the further-processed market has become the predominant market segment in the United States, surpassing not only the whole-bird market but the cut-up market as well. This is a trend that will likely be observed in other countries as well. This chapter will focus on the production of various poultry products. Primary, secondary, and further processing will be discussed.
