POULTRY PT 1 Flashcards
how have chicken sizes changed in the last 50 years
they’ve quadrupled
how much corn is used for broiler and breeder feed/ year (recorded in 2019)
more than 1.2 billion bushels
how much soybean is used for broiler and breeder feed/year (r in 2019)
more than 500 million bushels
how is poultry classified
according to age and sex, varies by species
differentiate between chicken raised for meet called broilers/fryers and roasters
broilers/fryers = slaughtered at young age; can be cooked using any method
roasters = older and larger than broilers/fryers
what happens to chickens as they age
meat gets tougher from muscle fibers
describe fryer-roaster Turkeys
very young/small; seldom sold on market
describe young hen + young tom turkeys
larger than fryer-roaster (8-24 lbs); more often sold
what are some other kinds of poultry
ducks, geese, guinea fowl, squab, quail, pheasant
describe the composition of poultry
muscle, water, connective tissue, adipose (fatty) tissue, bone
how is poultry muscle different from meat muscle
have higher ratio of myofibrils to sarcoplasm, which causes rapid contractions and muscles that tire quickly
what do muscles that are used more frequently require
more myoglobin/more oxygen
where is the dark and white meat on chickens and turkeys
thighs/drumsticks are used the most so they’re dark and breast muscle used the least so less myoglobin and whiter color
describe breast meat of wild birds, like ducks
darker breast meat because they use muscles for flying
whats the 1968 wholesome poultry product act
made inspection of poultry shipped across state lines mandatory
what does the USDA inspect for
wholesomeness and sanitation, before and after slaughtering and at processing plant and stamped with USDA inspection mark if passed
describe grading
uniform standard of quality; promote uniformity and assurance; voluntary serviced paid for by poultry producers; checks for absence of defects, like feathers or bruising
what are the three grades for poultry
A B C
what are the four pieces of criteria for poultry
shape of carcass, amount of meat on bird, amount/distribution of fat, freedom from blemishes
what are the five types of poultry
fresh, frozen, cooked, canned, dehydrated
whats live poultry
live (rarely purchased by consumers)
whats dressed poultry
dressed (only blood, feathers and car removed)
whats ready-to-cook poultry
free of blood, feathers, craw/crop, head, feet, entrails (internal organs)
whats poultry in the convenience category
poultry that has been cut into smaller pieces (halves, breasts, wings, thighs, etc)
