Poultry Products

- Can be defined as domestic fowls, including chickens, turkeys, geese and ducks,
rose for the production of meat or eggs and the word is also used for the flesh of
these birds used as food.

 Chicken as food
- Chicken is the most common type of poultry in the world.[1] Owing to the relative ease
and low cost of raising them in comparison to animals such as cattle or hogs, chickens
have become prevalent throughout the cuisine of cultures around the world, and their
meat has been variously adapted to regional tastes

 Liver
- The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic
pig, ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and
supermarkets.

 Duck Meat
- In food terminology, duck or duckling (when meat comes from a juvenile duck) refers
to duck meat, the meat of several species of bird in the family Anatidae, found in
both fresh and salt water. One species of freshwater duck, the mallard, has
been domesticated and is a common livestock bird in many cultures. Duck is eaten in
various cuisines around the world.

 Emu
- The emu is the second-largest living bird by height, after its ratite relative, the ostrich. It
is endemic to Australia where it is the largest native bird and the only extant member of
the genus Dromaius.

 Gizzard
- The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ
found in the digestive tract of some animals, including archosaurs, earthworms, some
gastropods, some fish, and some crustaceans.

 Goose
- Geese are waterfowl of the family Anatidae. This group comprises the genera Anser and
Branta. Chen, a genus comprising 'white geese', is sometimes used to refer to a group of
species that are more commonly placed within Anser.

 Turkey Meat
- Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically
domesticated turkeys.