Poultry

Chapter 26

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Poultry

Domesticated birds for human consumption Chickens Turkey Ducks Geese Guinea fowl Squab Pigeons

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3

Consumption

Since 1970, poultry consumption has doubled

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4

Composition and Nutritive Value

High quality protein

Cholesterol content similar to red meat

Light meat has less iron than dark meat

If without skin, and prepared without added fat, will be low fat

Goose and duck are higher in fat than turkey and chicken

Myoglobin is the pigment

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5

Poultry Classifications

Classification for each type based on age, weight, and potentially sex. Chicken Turkey Duck Goose Domestic game birds

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6

Production

Georgia, Arkansas, Alabama, North Carolina, and Mississippi are top producing states.

Growout houses Requirements for square footage per chicken

Free-range Access to outdoors is available from the growout house.

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7

Antibiotics and Hormones

Antibiotics Use permitted No residuals allowed in bird

Hormones Use not allowed in poultry

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8

Processing

After slaughter and evisceration Washed in chlorinated water and chilled Usually chilled in cold water

Birds may have Salmonella or Campylobacter organisms when sold

Irradiation Reduces bacteria contamination Must be labeled

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9

Inspection and Grading

Inspection for wholesomeness is mandatory FSIS - USDA 1968 Wholesome Poultry Products Act HACCP

Grading for quality is voluntary Grades A, B, C

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10

Grading Standards

Conformation or shape of bird Fleshing Distribution and amount of fat Freedom from pinfeathers Skin and flesh blemishes Cuts Bruises

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11

Labeling

Fresh Never below 26°F (-3°C)

Hard chilled Below 26°F (-3°C), but above 0°F (-18°C)

Frozen Held at or below 0°F (-18°C)

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12

Labeling

Absorbed and retained water Must be labeled with percent of retained water if above that

necessary for chilling

Nutrition labeling Must be on “processed” poultry products

Safe handling label Required

Natural or Organic terms

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13

Quality and Age

Young Bird End of breastbone is

pliable Wing is easily bent Skin is soft, pliable, and

easily tears

Older bird Breastbone is hard and

calcified Wing offers resistance to

bending Skin is tougher

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14

Amount to Buy

Poultry (whole birds) have a high percentage of waste Skin, fat, and bone account for about 50% of

cooked bird weight

Guidelines for purchasing Turkey – 1 pound per person Chicken – ½ pound per person

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15

Safe Storage and Handling

Store under refrigeration or in freezer

A high percentage of birds may be contaminated with pathogenic bacteria Avoid cross contamination

With other foods in refrigerator With cutting boards, counters, knives, hands, etc.

Safe thawing Under refrigeration Under cool, running water In microwave and cook immediately

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16

Cooking

Cook poultry to a minimum of 165°F (74°C) throughout for food safety

Issues associated with stuffing birds Stuffing must be cooked to 165°F (74°C)

throughout Use a thermometer

Handling leftovers

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17

Cooking Methods

Roasting or baking Electric roaster ovens Brining Roasting of duck or goose Broiling Grilling

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18

Cooking Methods

Smoking or grilling of whole birds Pan frying Deep-fat frying Braising Stewing Microwave cooking

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19

Cooking and Color Changes

Discoloration of poultry bones

Pink flesh or “pinking”