P. Geetha ¹, S. Chellammal ¹, Krishna Srinath ²

Affiliations
1 Department of Home Science, College of Agriculture, Vellayani P.O., Thiruvananthapuram - 695 022, IN
2 National Centre for Women in Agriculture (ICAR), Baramunda P.O. Bhubaneshwar, Orissa, IN

Abstract

Iron deficiency is the most prevalent cause for anaemia and WHO estimates the number of anaemic people world wide to be staggering two billion making it the most prevalent nutritional problem in the world today. Vijayaraghavan has reported that in the developing countries alone 370 million women suffer from iron deficiency anaemia. In India anaemia is the second most common cause of maternal deaths.

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P. Geetha ¹, A. S. Thirumaran ¹

Affiliations
1 Post Harvest Technology Centre, AEC&RI, Tamil Nadu Agricultural University, Coimbatore, IN

Abstract

Poultry plays a vital role in the meat eating section of the Indian population. In the past two decades a revolutionary growth has been observed in the poultry industry in the country. The poultry meat position is third in the meat production standing after goat and buffalo meat. Poultry meat has a high protein content varying from 18 -25 per cent and contains all essential amino acids, B vitamins, minerals and unsaturated fat. Hence there is a need to preserve the poultry meat. A good food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated materials. The process when applied to fruits and vegetables is called pickling.

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