Poultry and fish processing Poultry muscle Much higher white muscle fiber type content than mammals. Few problems are associated with palatability, however, toughness may occur in some birds due to cold shortening, lack of aging period or improper cooking. Most chicken marketed fresh Most turkey marketed frozen Fresh products are normally packaged in a O2 impermeable film.
Frozen products use a similar film.
Most of the spoilage is due to aerobic microflora. In recent years controlled atmosphere storage has received a great deal of consideration by the poultry industry as it enhances the shelf life to 20 days. Freezing is handled using various techniques are normally the best. USDA requires internal temperature of 71 C for uncured poultry and 68 C for cured ones. Poultry deposit unsaturated fats that are very susceptible to autooxidation.