It is impressive to me that protein powders have a good shelf life and remain safe to eat in room temperature. I imagine this is because they are dry enough that bacteria can’t grow, much like with beef jerky.
So, I ask the question: why not chicken protein powder, or turkey? We have several vegetable sources, dairy such whey and casein, but the only meat based protein powder I know of is egg. It seems to me that any lean meat ought to be able to be processed like the others into protein powder form. Why not?