Poultry pt 1 Flashcards
what is poultry?
- domesticated birds
- one of the 3 major sources of meat
describe the rate of consumption of poultry from 2011 to 2018
increased the most (20-22%) of the 3 meats
how much did pork consumption increase from 2011 to 2018?
11%
how much did beef consumption increase from 2011-2018
4%
what bird constitutes of of the poultry meats?
chicken (>85%)
where is most poultry produced?
Americas (North and South)
rank regions by poultry production
americas > asia(w/china) > EU > africa > oceanic
how much is poultry contributing to the canadian economy?
more than 3 billion
which province produces the most poultry?
Ontario
rank the provinces based on their poultry production
Ontario > Quebec > British Columbia > Alberta > Manitoba > Nova Scotia
why do people choose poultry over pork/beef
- avoiding red meat for health consideration
- easier/cheaper to grow poultry to market size
- less restriction by cultural and religious practices
what are the health concerns pertaining to red meat?
- saturated fat content
- greater chance of transferrable parasites
what’s a broiler?
6 to 8 weeks old, 2.5 lbs
what’s a fryer?
6 to 8 weeks old, 2.5-3.5 lbs
what’s a capon?
neutered male chicken, 6 to 8 pounds
what’s a cock/rooster?
over 10 months old, 6 to 8 pounds
what’s a roaster?
less than 8 months old chicken, 3.5 to 5 pounds
what’s a stewing/spent chicken?
over 10 months old, 5 to 7 pounds
what factors influence meat composition?
age, sex, diet, growth environment, breed
do cooped up or free range chickens have more flavor?
free range
which types of poultry tend to have more meat than others?
pheasants and quail
which types of poultry tend to have more skin than others?
ducks and geese
which types of poultry tend to have more bone than others?
chicken and turkey
why do different poultries have different meat distributions?
need to adapt to different climates
is white or dark meat higher in protein?
white
is white or dark meat more fat?
dark
is white or dark meat higher in calories?
dark
what kinds of poultry products are available in the market?
- skin on/off
- white or dark meat
what are the 3 categories of proteins in poultry? on what basis are they categorized?
- sarcoplasmic
- myofibrillar
- stroma
based on their solubility
what are sarcoplasmic proteins
water soluble; comprise of globular molecules like enzymes and pigments (Mb and Hb)
what are myofibrillar proteins?
not water soluble but salt soluble (~0.9% solution)
e.g. myosin, actin, actomyosin, elastin
what are stroma/connective tissue proteins?
neither water soluble or salt soluble; serve mechanical function (e.g. collagen)
what kinds of lipids are in poultry?
all classes
what is the major class of lipids in poultry?
glycerides
what unsaturated fatty acids are present in poultry?
mono and poly
what’s the drawback of having a bird with more poly than monounsaturated FAs?
more poly = shorter storage lives because they are more prone to oxidative rancidity
which of these go rancid faster than the others: turkeys, chickens, ducks? why
turkeys and chickens go rancid faster than ducks
ducks have more monounsaturated FAs
