Poultry pt 1

Question 1

what is poultry?

Answer 1

• domesticated birds

- one of the 3 major sources of meat

Question 2

describe the rate of consumption of poultry from 2011 to 2018

Answer 2

increased the most (20-22%) of the 3 meats

Question 3

how much did pork consumption increase from 2011 to 2018?

Answer 3

11%

Question 4

how much did beef consumption increase from 2011-2018

Answer 4

4%

Question 5

what bird constitutes of of the poultry meats?

Answer 5

chicken (>85%)

Question 6

where is most poultry produced?

Answer 6

Americas (North and South)

Question 7

rank regions by poultry production

Answer 7

americas > asia(w/china) > EU > africa > oceanic

Question 8

how much is poultry contributing to the canadian economy?

Answer 8

more than 3 billion

Question 9

which province produces the most poultry?

Answer 9

Ontario

Question 10

rank the provinces based on their poultry production

Answer 10

Ontario > Quebec > British Columbia > Alberta > Manitoba > Nova Scotia

Question 11

why do people choose poultry over pork/beef

Answer 11

• avoiding red meat for health consideration
• easier/cheaper to grow poultry to market size
• less restriction by cultural and religious practices

Question 12

what are the health concerns pertaining to red meat?

Answer 12

• saturated fat content

- greater chance of transferrable parasites

Question 13

what’s a broiler?

Answer 13

6 to 8 weeks old, 2.5 lbs

Question 14

what’s a fryer?

Answer 14

6 to 8 weeks old, 2.5-3.5 lbs

Question 15

what’s a capon?

Answer 15

neutered male chicken, 6 to 8 pounds

Question 16

what’s a cock/rooster?

Answer 16

over 10 months old, 6 to 8 pounds

Question 17

what’s a roaster?

Answer 17

less than 8 months old chicken, 3.5 to 5 pounds

Question 18

what’s a stewing/spent chicken?

Answer 18

over 10 months old, 5 to 7 pounds

Question 19

what factors influence meat composition?

Answer 19

age, sex, diet, growth environment, breed

Question 20

do cooped up or free range chickens have more flavor?

Answer 20

free range

Question 21

which types of poultry tend to have more meat than others?

Answer 21

pheasants and quail

Question 22

which types of poultry tend to have more skin than others?

Answer 22

ducks and geese

Question 23

which types of poultry tend to have more bone than others?

Answer 23

chicken and turkey

Question 24

why do different poultries have different meat distributions?

Answer 24

need to adapt to different climates

Question 25

is white or dark meat higher in protein?

Answer 25

white

Question 26

is white or dark meat more fat?

Answer 26

dark

Question 27

is white or dark meat higher in calories?

Answer 27

dark

Question 28

what kinds of poultry products are available in the market?

Answer 28

• skin on/off

- white or dark meat

Question 29

what are the 3 categories of proteins in poultry? on what basis are they categorized?

Answer 29

• sarcoplasmic
• myofibrillar
• stroma
  based on their solubility

Question 30

what are sarcoplasmic proteins

Answer 30

water soluble; comprise of globular molecules like enzymes and pigments (Mb and Hb)

Question 31

what are myofibrillar proteins?

Answer 31

not water soluble but salt soluble (~0.9% solution)

e.g. myosin, actin, actomyosin, elastin

Question 32

what are stroma/connective tissue proteins?

Answer 32

neither water soluble or salt soluble; serve mechanical function (e.g. collagen)

Question 33

what kinds of lipids are in poultry?

Answer 33

all classes

Question 34

what is the major class of lipids in poultry?

Answer 34

glycerides

Question 35

what unsaturated fatty acids are present in poultry?

Answer 35

mono and poly

Question 36

what’s the drawback of having a bird with more poly than monounsaturated FAs?

Answer 36

more poly = shorter storage lives because they are more prone to oxidative rancidity

Question 37

which of these go rancid faster than the others: turkeys, chickens, ducks? why

Answer 37

turkeys and chickens go rancid faster than ducks

ducks have more monounsaturated FAs