POULTRYPOULTRY

• Poultry - Domesticated bird for eating• Generally, the least expensive and most

versatile of all main dish foods.• It can be cooked by almost any method• A bird stores fat in skin, abdominal cavity and

the fat pad near its tail• The breast & the wing flesh of chicken & turkey

lighter in color than thighs and legs

due to higher concentration of protein myoglobin

Classification & Market Forms

Kind –the species such as chicken, turkey, duck

Class – subdivision of kind, depending on age and sex

Style – the amount of cleaning and processing (live, dressed, drawn)

State of refrigeration – chilled or frozen

Kinds of Poultry

1. Chicken

2. Turkey

3. Ducks

4. Guineas

5. Squabs

6. Quail

7. Patridges

8. Pheasant

Structure & Composition of Poultry Meat

• Poultry is similar to red meats (beef,pork)

-Dark meats- are those muscle with are active, has more fat and connective tissue

with high myoglobin.

- White meat has less fat, with no myoglobin

Myoglobin – Protein that stores oxygen for the muscle tissue to use

• Good source of protein to those people in diet

Market Forms of Poultry

1. Live Poultry – When selecting live poultry choose those hat are alert, well feathered, and well formed

2. Whole Poultry – Hunted birds, similar to the form of live poultry but no longer alive

3. Dressed Poultry – These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed

4. Drawn Poultry – dressed poultry with the visceral organs, feet and head removed

5. Ready to Cook – slaughtered birds that have been defeathered, visceral organs,

feet, head removed ready for cooking.

6. Poultry Parts – Several pieces of poultry parts is usually packed in one package

(thighs, wings, breast, liver, gizzard)

Classification of Chicken

Class Description Age Weight

Game Hen Young or immature,

Very flavorful

5-6 weeks

1 kg. or less

Broiler/ Fryer

Young with soft, smooth, textured skin, relatively lean,

Flexible breastbone

13 weeks

1.5 kg or less

Roaster Young with tender meat, smooth textured skin, breastbone is less flexible

3-5 months

1.5-

2 kg

Class Description Age Weight

Capon Surgically cons rated male, tender meat with soft, smooth textured skin, well flavored, contains high proportion of light to dark meat, high fat content

Under

8 months

2.5 kg

Hen/Stewing Mature female, flavorful but less tender meat, non flexible breastbone

Over10 months

1 – 3.5

kg.

Poultry Cuts

• Drumstick• Leg with thigh• Thigh• Wings• Leg with thigh,• meat from back

Factors affecting Tenderness & Flavors

• Age – young birds are more tender

• Amount of fat –

• Females – more tender and more fat