The poultry industry experienced tremendous growth in the latter part of the twentieth century, and this trend is expected to continue into the next century. Poultry, especially as a meat source, has the distinct advantages of rapid growth rates, short production times, and low unit costs. These advantages make poultry one of the most efficient sources of protein for human consumption of all farm animals. An additional worldwide advantage is that very few stigmas, such as social or religious concerns, exist against poultry consumption. Chicken may well be the most universally accepted and consumed meat in the world. The movement toward more international trade means that poultry and poultry products may become increasingly more widely distributed. Thawing of frozen poultry generally does not influence appearance or color providing temperature abuse is avoided. Drip loss is an obvious concern during thawing but is affected more by processing and freezing rate than thawing treatments.