The importance of biologically valuable poultry meat in human nutrition

Abstract

Poultry meat is a source of valuable protein and essential amino acids and has a relatively little, while quality fat and it is used in a large volume for producing a quality desired meat products in the market. While respecting the correct technology (GMP- good manufacturing) and hygienic (GHP - good hygienic practice), mainly during the slaughtering and then during the cooling of a poultry meat, there are not any damages of sensitive substances and any hazard of microbial contamination. It is well managed to offer for the consumer a safe and biologically valuable food and raw material for the production of meat products from the poultry meat.