POULTRY!!!Basics

WHAT IS POULTRY??? Poultry meat is domestic or wild fowl

that is grown or harvested

Poultry is the most consumed meat in the world.

~TYPES OF POULTRY~ Chickens Turkeys Pheasants Ducks Geese

WHAT AFFECTS IT’S TENDERNESS?The cooking processTime Temperature

CLASSIFICATION OF POULTRY Domesticated birds are classified

according to age and weight, and the classification vary from species to species. Chickens are sold as broilers and or fryers, roasters, capons, Cornish hens, and stags. The majority of the turkeys coming to market are young hens, hens, young toms and toms.

COMPOSITION OF POULTRY Meat and poultry is

composed of muscle, connective tissue, fat and bone. People eat meat for the muscle.

The muscle is approximately 75% water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals.

Leaner meat and poultry contains more protein and less fat, and since water is a component of protein and a leaner cut will contain more water

MARKET FORM OF POULTRY

1. Live2. Frozen3. Chilled4. Dressed

*GUIDELINE*When selecting your poultry, whether you are buying a whole bird or smaller cuts of meat, always buy meat that has a healthy appearance and color and does not possess any defects.

POULTRY, POULTRY, AND MORE POULTRY!

Inspection Grading

The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for with public funds.

Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/process-ors.

THE PROCESS AND PURPOSE The purpose of trussing is to promote

uniformity while cooking, and to give a nice presentation if it is to be carved table side, instead of having a bird spread eagle on your dinner table. Mostly done with larger birds

HANDLING AND STORAGING

Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of

the refrigerator. Freeze chicken immediately if you do not plan to use it within two days after purchasing. You can freeze most chicken in its

original packaging safely for up to two months; if you plan to freeze it longer,

consider double-wrapping or rewrapping with freezer paper, aluminum foil or plastic wrap.