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Safety of Meat and Poultry

: Gul, K.; Singh, P.; Wani, A.A.


Prakash, V.:
Regulating Safety of Traditional and Ethnic Foods
Amsterdam: Academic Press, 2015
ISBN: 978-0-12-800620-7 (online)
ISBN: 978-0-12-800605-4 (print)
ISBN: 0-12-800620-X
Book Article
Fraunhofer IVV ()

Meat is the flesh of an animal, typically a mammal or a bird, which can be consumed as a food. In a broader sense, meat is the edible postmortem component originating from live animals, which is mostly muscle tissue. Meat, poultry, seafood, and their derived products are consumed as the most important foods worldwide. Due to its biologic composition, meat is one of the more highly perishable foods. Preservation techniques have been used to extend the shelf life of meat and meat-based products, primarily to reduce the growth and proliferation of foodborne pathogens and the development of spoilage. Several traditional and ethnic meat-and poultry-based foods are prepared and served worldwide. Asian meat products are famous due to the particular flavor development by the addition of spices and condiments. Meat and poultry are highly perishable; numerous outbreaks regarding spoiled products are reported each year, but many of them go unreported in developing countries. This chapter will briefly describe the safety and regulatory status for traditional and ethnic meat and poultry products. © 2016 Elsevier Inc. All rights reserved.