Poultry Chapter 26 Poultry n Domesticated birds for
Poultry Chapter 26
Poultry n Domesticated birds for human consumption n n n Chickens Turkey Ducks Geese Guinea fowl Squab Pigeons Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Consumption n Since 1970, poultry consumption has doubled Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Composition and Nutritive Value n High quality protein n Cholesterol content similar to red meat n Light meat has less iron than dark meat n If without skin, and prepared without added fat, will be low fat n Goose and duck are higher in fat than turkey and chicken n Myoglobin is the pigment Introductory Foods, 13 th ed. Bennion and Scheule 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Poultry Classifications n Classification for each type based on age, weight, and potentially sex. n n n Chicken Turkey Duck Goose Domestic game birds Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Production n n Georgia, Arkansas, Alabama, North Carolina, and Mississippi are top producing states. Growout houses n n Requirements for square footage per chicken Free-range n Access to outdoors is available from the growout house. Introductory Foods, 13 th ed. Bennion and Scheule 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Antibiotics and Hormones n Antibiotics n n n Use permitted No residuals allowed in bird Hormones n Use not allowed in poultry Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Processing n After slaughter and evisceration n n Washed in chlorinated water and chilled Usually chilled in cold water Birds may have Salmonella or Campylobacter organisms when sold Irradiation n n Reduces bacteria contamination Must be labeled Introductory Foods, 13 th ed. Bennion and Scheule 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Inspection and Grading n Inspection for wholesomeness is mandatory n n FSIS - USDA 1968 Wholesome Poultry Products Act HACCP Grading for quality is voluntary n Grades A, B, C Introductory Foods, 13 th ed. Bennion and Scheule 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Grading Standards n n n n Conformation or shape of bird Fleshing Distribution and amount of fat Freedom from pinfeathers Skin and flesh blemishes Cuts Bruises Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Labeling n Fresh n n Hard chilled n n Never below 26°F (-3°C) Below 26°F (-3°C), but above 0°F (-18°C) Frozen n Held at or below 0°F (-18°C) Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Labeling n Absorbed and retained water n n Nutrition labeling n n Must be on “processed” poultry products Safe handling label n n Must be labeled with percent of retained water if above that necessary for chilling Required Natural or Organic terms Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Quality and Age n Young Bird n n End of breastbone is pliable Wing is easily bent Skin is soft, pliable, and easily tears Introductory Foods, 13 th ed. Bennion and Scheule Older bird n n n 13 Breastbone is hard and calcified Wing offers resistance to bending Skin is tougher © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Amount to Buy n Poultry (whole birds) have a high percentage of waste n n Skin, fat, and bone account for about 50% of cooked bird weight Guidelines for purchasing n n Turkey – 1 pound person Chicken – ½ pound person Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Safe Storage and Handling n n Store under refrigeration or in freezer A high percentage of birds may be contaminated with pathogenic bacteria n Avoid cross contamination n With other foods in refrigerator With cutting boards, counters, knives, hands, etc. Safe thawing n n n Under refrigeration Under cool, running water In microwave and cook immediately Introductory Foods, 13 th ed. Bennion and Scheule 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Cooking n n Cook poultry to a minimum of 165°F (74°C) throughout for food safety Issues associated with stuffing birds n n n Stuffing must be cooked to 165°F (74°C) throughout Use a thermometer Handling leftovers Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Cooking Methods n n n Roasting or baking Electric roaster ovens Brining Roasting of duck or goose Broiling Grilling Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Cooking Methods n n n Smoking or grilling of whole birds Pan frying Deep-fat frying Braising Stewing Microwave cooking Introductory Foods, 13 th ed. Bennion and Scheule 18 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
Cooking and Color Changes n Discoloration of poultry bones n Pink flesh or “pinking” Introductory Foods, 13 th ed. Bennion and Scheule 19 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.
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