Lecture 14 Flashcards by Delayne van Dijk

What is poultry?

Birds domesticated for human consumption

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What kind of birds can be domesticated?

Chicken
Turkey
Duck
Geese
Guinea Fowl
Squab
Quail 
Ostrich
Pheasant
Pigeons

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What are the most farmed chickens in Canada?

Broiler chicken

-these are different than the ones that lay eggs

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What is the trend in poultry consumption over the years?

Poultry has increased over the years

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What is the breakdown of what chicken muscle is made of?

66-69% water
20% protein
5% fat, corn and minerals

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What are the characteristics of breast meat?

Shorter , tender fibres

Less firmly bound together with connective tissue

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Where is connective tissue more abundant in poultry?

In older, male poultry

-making it less tender

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where would you kind fat in poultry?

Deposited in layers under the skin, abdominal cavity and some in muscle
-but not intramuscular marbling

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What is different about poultry fat?

Softer consistency

Lower melting point than other meats

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What % of bird accounts for skin fat and bones

50%

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Where does 60% of our chicken come from?

Ontario and Quebec

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What are the different production methods of chicken?

Free roam: in the barn with access to feed and water

Free range: access to outdoors

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What do chickens eat?

soy and corn with added vitamins and minerals

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When are chicken broilers slaughtered and how much they weigh?

Killed at 35 days

Live weight 2.1kg

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How much feed does it take to produce 1kg of live weight?

1.8kg of feed to produce 1kg of live weight

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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

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What does the CFIA and the SFCR inspect in poultry?

Carcass exterior
Abdominal cavity
Viscera

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Who does the inspection of the live animals and the post mortem animals?

A vet inspector

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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?

1. 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 2. 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