Meat Poultry and Seafood
Meat is the meat of a deceased animal that is cooked and eaten. Meat is a complete protein source that contains all of the amino acids found in the human body. The fat in meat, which varies greatly depending on species, quality, and cut, is an important source of energy and also influences the flavour, juiciness, and softness of the lean.
Poultry refers to any domesticated bird that is reared in captivity for commercial purposes. The term 'poultry' can apply to domestic birds such as chickens, turkeys, ghosts, and ducks that are kept for meat or eggs, and it has historically been used to refer to gallstones and aquatic birds.
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Meat Poultry and Seafood Conference Speakers
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