poultry Flashcards
all classifications of poultry?
Guinea fowl Game turkey geese chicken duck pigeons emu/ostrich
types of chicken
- broilers/fryers (youngest)
- roasters
- capons
- cornish game hens
- mature chickens (over 10 months age)
older age = tougher meat
types of turkey
- fryer roasters
- young hens/ young toms
- yearling hens/toms
- mature turkeys
poultry composition?
water adipose muscle ash connective bone
what is ash
refers to vit and min found in poultry
has similar vit/min as other meats
- B vit
- DEAK
- Fe Zn P, Cu, trace
niacin (b3) in poultry?
high b3
needed for NAD (catabolic) and NADP (anabolic)in redox in metabolism
- also for RBC formation
- immune function
dark meat vs light meat?
- dark meat = more myglobin
- myglobin is an o2 storage of protein in muscles
- quantity varies on type of muscle tissues. influenced by age, sex, physical activity, species
staes of myoglobin?
- myoglobin: reduced. purple-red
- oxymyoglobin: oxygenated myglobin. bright red
- metmyoglobin. oxidation of myglobin and oxymyglobin (brown)
fat and chol in poultry?
similar to other meats
dark meat: more fat, cal, iron
ducks and geese: high fat
emu and ostrich: lower fat and cal
what determines meat color
myglobin = determined by oxidation state
3 types of b vit deficiency anemia
- microcytic
- macrocytic
- hemolytic (vit E def)
3 grades of poultry?
Canada A grade
Canada ultilty grade
Canada C grade (has no fat)
what is CFIA grading of poultry based on?
conformation
flesh
fat
dressing (blood and feather removed)
what does the style of poultry refer to?
degree to which the poultry has been processed
dressed: blood, feathers, craw removed
ready to cook: eviscerated. no blood, feathers, head, feet.
organs are cleaned and removed
convenience
what is the craw/crop
extension of GI tract. stores food
