Introduction

Poultry meat is defined as meat from chicken, turkey, duck, goose, guinea fowl, and pigeon. Poultry is the most consumed meat per capita in the United States, and it is one of the most consumed meats in the world. In 2002, turkey and chicken consumption has increased significantly from the early 1990s. One of the main reasons poultry meat consumption has increased in the last decade is the nutritional value of the meat. The fat in poultry meat is located in the skin and is therefore easily removable compared to other meats, enabling consumers to adopt a more low-fat type of meat in their diets. Along with this low-fat aspect, the fat in poultry meat is lower in saturated fatty acids and higher in unsaturated fatty acids. This fat deposition can vary among species and is diet-dependent. Therefore, poultry meat can easily be incorporated into a well-balanced diet to improve health.

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