Quality of alimentary poultry fats

What is it about?

The subject of the manuscript refers to establish the quality and the shelf life of alimentary poultry fats (goose, duck and chicken) used for cullinary cooking, under different storage conditions (refrigeration and freezing).

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Why is it important?

Quality of animal origin food is nowadays a predominant keyword for everyone in society, basically the consumer and the policymaker, but also the specialist of animal production and the producer, therefore it is important to control and assess the quality of animal products. There is still a lack of systematic studies for evaluation the quality of alimentary poultry fats and there are no studies regarding the effects of temperature and storage time on the quality of alimentary goose and duck fats. Animal fats can be used in a wide variety of application such as part of the diet, as filler in factory produced meat, fast-food products, pet food and for industrial purposes such as soap making.