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POULTRY
• Poultry - Domesticated bird for eating• Generally, the least expensive and most  versatile of all main dish foods.• It c...
Classification & Market FormsKind –the species such as chicken, turkey,  duckClass – subdivision of kind, depending on  ag...
Kinds of Poultry1.   Chicken2.   Turkey3.   Ducks4.   Guineas5.   Squabs6.   Quail7.   Patridges8.   Pheasant
Structure & Composition of             Poultry Meat• Poultry is similar to red meats (beef,pork)  -Dark meats- are those m...
Market Forms of Poultry1. Live Poultry – When selecting live poultry   choose those hat are alert, well   feathered, and w...
4. Drawn Poultry – dressed poultry with the    visceral organs, feet and head removed5. Ready to Cook – slaughtered birds ...
Classification of Chicken Class             Description                 Age WeightGame Hen    Young or immature,          ...
Class               Description                Age     Weight  Capon        Surgically cons rated male,      Under    2.5 ...
Poultry Cuts•   Drumstick•   Leg with thigh•   Thigh•   Wings•   Leg with thigh,•    meat from back
Factors affecting Tenderness &              Flavors• Age – young birds are more tender• Amount of fat –• Females – more te...
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Poultry copy

  1. 1. POULTRY
  2. 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. 3. Classification & Market FormsKind –the species such as chicken, turkey, duckClass – subdivision of kind, depending on age and sexStyle – the amount of cleaning and processing (live, dressed, drawn)State of refrigeration – chilled or frozen
  4. 4. Kinds of Poultry1. Chicken2. Turkey3. Ducks4. Guineas5. Squabs6. Quail7. Patridges8. Pheasant
  5. 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 myoglobinMyoglobin – Protein that stores oxygen for the muscle tissue to use• Good source of protein to those people in diet
  6. 6. Market Forms of Poultry1. Live Poultry – When selecting live poultry choose those hat are alert, well feathered, and well formed2. Whole Poultry – Hunted birds, similar to the form of live poultry but no longer alive3. Dressed Poultry – These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
  7. 7. 4. Drawn Poultry – dressed poultry with the visceral organs, feet and head removed5. 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. 8. Classification of Chicken Class Description Age WeightGame Hen Young or immature, 5-6 1 kg. or weeks less Very flavorfulBroiler/ Young with soft, smooth, 13 1.5 kg textured skin, relatively lean, weeks or less Fryer Flexible breastboneRoaster Young with tender meat, 3-5 1.5- smooth textured skin, months breastbone is less flexible 2 kg
  9. 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 contentHen/Stewing Mature female, flavorful but Over 1 – 3.5 less tender meat, non flexible breastbone 10 kg. months
  10. 10. Poultry Cuts• Drumstick• Leg with thigh• Thigh• Wings• Leg with thigh,• meat from back
  11. 11. Factors affecting Tenderness & Flavors• Age – young birds are more tender• Amount of fat –• Females – more tender and more fat

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