Lars Yman, Pharmacia & Upjohn Diagnostics AB, Uppsala, Sweden

 

The birds are classified as Aves. Galliformes includes chicken, grouse, partridge, peafowl, pheasant, quail and turkey. Anseriformes (waterfowl) includes duck and goose.

 

Processing of poultry meats, alongside of consumption of poultry, has increased markedly over the last decade. Turkey and chicken nuggets, patties, sausages, poultry bologna, all appearing similar to the red meat counterparts, have appeared on the market. Convenience foods and poultry rolls have also become popular. These meats are processed and the ‘glue’ keeping the meat together for easy slicing may include milk proteins, both to give color and to act as a binder. Milk proteins are also used in basting processed meats.