Food Science & Food Technology

Meat, Poultry and Sea Food

Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body's amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and also affects the taste, the juiciness and the tenderness of the lean.

Poultry is a term used for any kind of domesticated bird that is captive-raised to serve its purposes. The word 'poultry' may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word 'poultry' is historically used for the purpose of references to gallstones, and water birds.

Seafood plays an important role in the world's food safety and offers both challenges and opportunities to produce sustainable food. Seafood is one of the most highly traded foods and is an important source of protein, essential fatty acids and micronutrients. The seafood sector has been evolving in recent years, with a rapid increase in aquaculture, geographical shifts in trade and increasing commoditization and vertical integration.