The review presents a comparison literature survey on the classical and modern analysis of poultry lipids. The history and classification of poultry meat, as well as the chemical composition, stability and degradation of lipids, and analysis methods involved for the determination of poultry lipid profile have been emphasized. The main methods described in this review and their applications are classical physical chemical techniques (such as refractive index, iodine value, polar compounds, or thibarbituric acid test) as well as gas chromatography coupled with various detectors that includes mass spectrometry or flame ionization detectors, derivatization methods, Fourier transform infrared spectroscopy for trans fatty acid determination, or high resolution thin layer chromatography.
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