What Is Poultry – Fat Content and Microbial Contamination in Poultry

 



Poultry is a term that is taken from the skeletal muscles of several birds and is known as a great source of protein, fat, carbs, vitamin, and minerals. Poultry is a primary source of consumable animal protein. For instance, the per plate consumption of poultry in the United States has more than quadrupled after world war II has ended, as they have an efficient production system and business has already developed to the max. Chickens are the most popular origins of poultry; yet, other commercially available poultry meats might include the meat of ducks, geese, pigeons, quails, pheasants, ostriches, and emus.

Microbial contamination In Poultry

Poultry gives a great medium for the increase of microorganisms; this is why it is advised to buy poultry equipment from a prime poultry slaughter equipment manufacturer to prevent microbial contamination. The principal decay bacteria got on poultry carry Pseudomonas, Staphylococcus, Micrococcus, Acinetobacter, and Moraxella. Besides, poultry usually encourages the increase of several pathogenic and disease-causing bacteria, Salmonella, for example.

Possible causes of contamination of poultry happened during the slaughtering and processing methods, which might include a contact of the carcass with body parts that comprise a high microbial load, for example, feathers, feet, intestinal contents. It also takes place by the use of contaminated equipment and physical manipulation of the meat, for instance, deboning and grinding.

Fat content In Poultry

The fat content of poultry varies in various ways from that are encountered in red meat. Poultry has a greater balance of unsaturated fatty acids associated with saturated fatty acids. Both red meat and chicken carry about 30-percent saturated, 43-percent monounsaturated, and 22-percent polyunsaturated fatty acids.

The increased levels of unsaturated fatty acids make poultry more susceptive to rancidity through the chemical composition of the double bonds in the unsaturated fatty acids. Whereas, saturated fatty acids do not include double bonds in their hydrocarbon chains and are repellent to oxidation. However, this fatty acid ratio has led to the idea that chicken may be a healthier option compared to red meat.


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