POULTRY PT 1

Question 1

how have chicken sizes changed in the last 50 years

Answer 1

they’ve quadrupled

Question 2

how much corn is used for broiler and breeder feed/ year (recorded in 2019)

Answer 2

more than 1.2 billion bushels

Question 3

how much soybean is used for broiler and breeder feed/year (r in 2019)

Answer 3

more than 500 million bushels

Question 4

how is poultry classified

Answer 4

according to age and sex, varies by species

Question 5

differentiate between chicken raised for meet called broilers/fryers and roasters

Answer 5

broilers/fryers = slaughtered at young age; can be cooked using any method
roasters = older and larger than broilers/fryers

Question 6

what happens to chickens as they age

Answer 6

meat gets tougher from muscle fibers

Question 7

describe fryer-roaster Turkeys

Answer 7

very young/small; seldom sold on market

Question 8

describe young hen + young tom turkeys

Answer 8

larger than fryer-roaster (8-24 lbs); more often sold

Question 9

what are some other kinds of poultry

Answer 9

ducks, geese, guinea fowl, squab, quail, pheasant

Question 10

describe the composition of poultry

Answer 10

muscle, water, connective tissue, adipose (fatty) tissue, bone

Question 11

how is poultry muscle different from meat muscle

Answer 11

have higher ratio of myofibrils to sarcoplasm, which causes rapid contractions and muscles that tire quickly

Question 12

what do muscles that are used more frequently require

Answer 12

more myoglobin/more oxygen

Question 13

where is the dark and white meat on chickens and turkeys

Answer 13

thighs/drumsticks are used the most so they’re dark and breast muscle used the least so less myoglobin and whiter color

Question 14

describe breast meat of wild birds, like ducks

Answer 14

darker breast meat because they use muscles for flying

Question 15

whats the 1968 wholesome poultry product act

Answer 15

made inspection of poultry shipped across state lines mandatory

Question 16

what does the USDA inspect for

Answer 16

wholesomeness and sanitation, before and after slaughtering and at processing plant and stamped with USDA inspection mark if passed

Question 17

describe grading

Answer 17

uniform standard of quality; promote uniformity and assurance; voluntary serviced paid for by poultry producers; checks for absence of defects, like feathers or bruising

Question 18

what are the three grades for poultry

Answer 18

A B C

Question 19

what are the four pieces of criteria for poultry

Answer 19

shape of carcass, amount of meat on bird, amount/distribution of fat, freedom from blemishes

Question 20

what are the five types of poultry

Answer 20

fresh, frozen, cooked, canned, dehydrated

Question 21

whats live poultry

Answer 21

live (rarely purchased by consumers)

Question 22

whats dressed poultry

Answer 22

dressed (only blood, feathers and car removed)

Question 23

whats ready-to-cook poultry

Answer 23

free of blood, feathers, craw/crop, head, feet, entrails (internal organs)

Question 24

whats poultry in the convenience category

Answer 24

poultry that has been cut into smaller pieces (halves, breasts, wings, thighs, etc)

Question 25

which category of poultry has the most salmonella

Answer 25

salmonella not 0 tolerance, so convienvce poultry may have it

Question 26

describe processed poultry

Answer 26

used in canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, etc

Question 27

how are poultry processing meat products made

Answer 27

by mixing various quantities of animal fat with the muscle poultry meat and the poultry body parts which are further processed and packed

Question 28

when is processed poultry fried/cooked

Answer 28

right before consumption

Question 29

what kinds of products are processed poulltry

Answer 29

sausages, patties, kebabs, others

Question 30

are there any food safety issues associated with bread poultry products

Answer 30

government said because 200 ppl in the US got sick per year because of salmonella; no tolerance for it