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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies. [1] [2] It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.
Food intolerance reactions can include pharmacologic, metabolic, and gastro-intestinal responses to foods or food compounds. Food intolerance does not include either psychological responses [3] or foodborne illness. A non-allergic food hypersensitivity is an abnormal physiological response.
Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1] The material is then shaped via a continuous extrusion process—producing a single sausage casing of indefinite length—which is then cut into desired lengths, usually while the extrusion ...
The two organs most commonly affected are the liver and the skeletal muscle. Glycogen storage diseases that affect the liver typically cause hepatomegaly and hypoglycemia; those that affect skeletal muscle cause exercise intolerance, progressive weakness and cramping. [1] Glucose-6-phosphate isomerase deficiency affects step 2 of glycolysis.
The lack of bone and cardiovascular system is a disadvantage for dishes where these parts make appreciable culinary contributions. The lack of bones and/or blood may make many traditional meat preparations, such as buffalo wings, more palatable to some people. Furthermore, blood and bones could potentially be cultured in the future. [192] [193 ...
Woody breast is an abnormal muscle condition that impacts the texture and usability of chicken breast meat.The affected meat is described as tough, chewy, and gummy due to stiff or hardened muscle fibers that spread through the filet.
In countries in North America and western Europe, where use of cow's milk based infant formula is common, chicken egg allergy is the second most common food allergy in infants and young children after cow's milk. [9] [8] [54] However, in Japan, egg allergy is first and cow's milk second, followed by wheat and then the other common allergenic ...
Life was much easier then." The book examines the chicken industry of the United States. The book is divided into two parts. The first part talks about the production and consumption of chicken. The second part talks about the workers participation in the production. The chicken industry has grown since World War II.