Research emphasis in meat can be classified into meat preservation, slaughter animals and meat evaluation, efficient utilization and increased acceptability of carcass and slaughter by-products, meat handling, and product safety. Researches on eggs are very limited and presently confined on lengthening shelf life at room conditions and salting studies. Balut production has been studied by very few authors. Results of similar researches are not uniform and sometimes even contradict one another, however, definite trends can be deduced.