Lecture 14 Flashcards
What is poultry?
Birds domesticated for human consumption
What kind of birds can be domesticated?
Chicken Turkey Duck Geese Guinea Fowl Squab Quail Ostrich Pheasant Pigeons
What are the most farmed chickens in Canada?
Broiler chicken
-these are different than the ones that lay eggs
What is the trend in poultry consumption over the years?
Poultry has increased over the years
What is the breakdown of what chicken muscle is made of?
66-69% water
20% protein
5% fat, corn and minerals
What are the characteristics of breast meat?
Shorter , tender fibres
Less firmly bound together with connective tissue
Where is connective tissue more abundant in poultry?
In older, male poultry
-making it less tender
where would you kind fat in poultry?
Deposited in layers under the skin, abdominal cavity and some in muscle
-but not intramuscular marbling
What is different about poultry fat?
Softer consistency
Lower melting point than other meats
What % of bird accounts for skin fat and bones
50%
Where does 60% of our chicken come from?
Ontario and Quebec
What are the different production methods of chicken?
Free roam: in the barn with access to feed and water
Free range: access to outdoors
What do chickens eat?
soy and corn with added vitamins and minerals
When are chicken broilers slaughtered and how much they weigh?
Killed at 35 days
Live weight 2.1kg
How much feed does it take to produce 1kg of live weight?
1.8kg of feed to produce 1kg of live weight
What is the process of processing a chicken?
Stunning (electric current) Bleeding (exsanguination, 90 sec) Scalding (remove feathers) Evisceration (removing innards) Wash and chill in water <2degrees (reduces micro growth) Cut meat or left whole
What does the CFIA and the SFCR inspect in poultry?
Carcass exterior
Abdominal cavity
Viscera
Who does the inspection of the live animals and the post mortem animals?
A vet inspector
What is the ante mortem?
Identifies live animal if it shows any deviation from normal behaviour, physiology or appearance
-random tests of 2 separate 10 carcases, one for inside and outside
What happens when the meat is approved and not approved?
Gets a stamp to say its good and is edible, not contaminated and no specific risk
Not approved: you have to repost the defect, implement measures and deem inedible
What is antibiotic free?
Antibiotics can be used but need to wait for withdrawal period before slaughtering
What are chickens raised without the use of antibiotics?
Animal did not receive antibiotics from birth to death
Are hormones used for poultry?
No, its prohibited
What is exempted from the list of ingredients for poultry?
Poultry and poultry meat by products that are barbecued, roasted or broiled
What is water retention?
Not required for dressed poultry carcasses, needed for giblets
What are the different ways to describe water retention?
- Up to X% water retained or less than X% water retained or up to X% retained water added due to processing or no retained water
- Air chilled- no moisture gain as a result of post cisceration washing, chilling and drainage
- no more than 0.5% water retained post evisceration
What are the different labeling terms that can be used for poultry?
Smoke: naturally smoked, smoked and smoke flavour
Ready to eat: must be cooked, raw product, uncooked
With giblets
Phosphates: phosphated meat
What are phosphates used for and what is the max we can use?
Enhances moisture absorbance, colour, flavour and reduce shrinkage
Max 0.5% phosphate from sodium phosphate
What are the characteristics of young birds?
Tender
End of breast bones is pliable
Wing offers little resistance when bent in upright position
Skin is pliable, soft and tears easily
What are the characteristics of older birds?
Hard and clarified breast bone
Abundance of long hairs
Skin is tougher
Flesh is less tender
What sex has more flavour?
Female
What are the 3 kinds of defects you can have with chicken?
White Stripping
Woody breast
Spaghetti meat
What is white stripping?
Several white line sin breast meat running parallel to muscle fibre
What is Woody breast?
Raw breast firmer than normal
Could have prominent bulge or ridge
What is spaghetti meat?
Muscle fibres separate excessively
Under what conditions do you properly store poultry?
4degrees or below
Refrigerate no more than 2 days
Can freeze for longer time
Disinfect all contact surfaces to prevent cross contamination
What are the 2 bacterial diseases that poultry can have?
Campylobacter and salmonella
How should you purchase poultry?
Based on price per serving rather than the price per pound
- chicken with bone inn will cost lest but no bone will yield more
- purchasing whole is less expensive
How should you properly thaw poultry?
Fridge (24hr per 4-5 pounds)
Clean, cold water changed every 30 mins (30 min/lb)
Microwave
What is the endpoint cooking temps for poultry?
Min 74degrees to destroy pathogens
Check the whole bird in innermost par to the thigh and wing or the thickness part of the breast
poultry can be pink even when you reach the minimum temp
Should you stuff poultry?
Stuffing before roasting is not recommenced cause the bacteria can be on the inside of the bird but and survive on the stuffing if stuffed raw
What is brining?
Improves texture, flavour and moisture retention of poultry
-denatures protein fibres
What is the ratio for brining?
Soaked in mixture of salt and water
-2cups salt/2gallon water or 5-10% salt
What do you do to the chicken after removing from the brine?
Let it rest to allow it to equilibrate before cooking
How do you know how long to brine it?
Brine time and rest time will vary based on cut and source
