Poultry includes domesticated birds raised for meat like chicken, turkey, ducks, and more. It is generally inexpensive and versatile to cook using many methods. Poultry meat is classified by kind, class, style, and refrigeration state. The breast and wings are lighter in color than thighs and legs due to higher protein concentration. Poultry is similar to red meats with dark meat having more fat and connective tissue than white meat. Common market forms include live, whole, dressed, drawn, and ready-to-cook poultry as well as poultry parts. Chicken is further classified by class including broiler, roaster, capon, hen/stewing based on age,

1. POULTRY

2. • Poultry - Domesticated bird for eating
• Generally, the least expensive and most
versatile of all main dish foods.
• It can be cooked by almost any method
• A bird stores fat in skin, abdominal cavity and
the fat pad near its tail
• The breast & the wing flesh of chicken & turkey
lighter in color than thighs and legs
due to higher concentration of protein myoglobin

3. Classification & Market Forms
Kind –the species such as chicken, turkey,
duck
Class – subdivision of kind, depending on
age and sex
Style – the amount of cleaning and
processing (live, dressed, drawn)
State of refrigeration – chilled or frozen

4. Kinds of Poultry
1. Chicken
2. Turkey
3. Ducks
4. Guineas
5. Squabs
6. Quail
7. Patridges
8. Pheasant

5. Structure & Composition of
Poultry Meat
• Poultry is similar to red meats (beef,pork)
-Dark meats- are those muscle with are active,
has more fat and connective tissue
with high myoglobin.
- White meat has less fat, with no myoglobin
Myoglobin – Protein that stores oxygen for the
muscle tissue to use
• Good source of protein to those people in
diet

6. Market Forms of Poultry
1. Live Poultry – When selecting live poultry
choose those hat are alert, well
feathered, and well formed
2. Whole Poultry – Hunted birds, similar to
the form of live poultry but no longer
alive
3. Dressed Poultry – These are slaughtered
poultry with head, feet and viscera intact.
Blood and feathers are removed

7. 4. Drawn Poultry – dressed poultry with the
visceral organs, feet and head removed
5. Ready to Cook – slaughtered birds that
have been defeathered, visceral organs,
feet, head removed ready for cooking.
6. Poultry Parts – Several pieces of poultry
parts is usually packed in one package
(thighs, wings, breast, liver, gizzard)

8. Classification of Chicken
Class Description Age Weight
Game Hen Young or immature, 5-6 1 kg. or
weeks less
Very flavorful
Broiler/ Young with soft, smooth, 13 1.5 kg
textured skin, relatively lean, weeks or less
Fryer Flexible breastbone
Roaster Young with tender meat, 3-5 1.5-
smooth textured skin, months
breastbone is less flexible 2 kg

9. Class Description Age Weight
Capon Surgically cons rated male, Under 2.5 kg
tender meat with soft, smooth 8
textured skin, well flavored, months
contains high proportion of
light to dark meat, high fat
content
Hen/Stewing Mature female, flavorful but Over 1 – 3.5
less tender meat, non flexible
breastbone 10 kg.
months

10. Poultry Cuts
• Drumstick
• Leg with thigh
• Thigh
• Wings
• Leg with thigh,
• meat from back

11. Factors affecting Tenderness &
Flavors
• Age – young birds are more tender
• Amount of fat –
• Females – more tender and more fat