Poultry

1. Poultry Chapter 26

2. Poultry • Domesticated birds for human consumption • Chickens • Turkey • Ducks • Geese • Guinea fowl • Squab • Pigeons

3. Consumption • Since 1970, poultry consumption has doubled

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

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

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.

7. Antibiotics and Hormones • Antibiotics • Use permitted • No residuals allowed in bird • Hormones • Use not allowed in poultry

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

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

10. Grading Standards • Conformation or shape of bird • Fleshing • Distribution and amount of fat • Freedom from pinfeathers • Skin and flesh blemishes • Cuts • Bruises

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)

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

13. 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 Quality and Age

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

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

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

17. Cooking Methods • Roasting or baking • Electric roaster ovens • Brining • Roasting of duck or goose • Broiling • Grilling

18. Cooking Methods • Smoking or grilling of whole birds • Pan frying • Deep-fat frying • Braising • Stewing • Microwave cooking

19. Cooking and Color Changes • Discoloration of poultry bones • Pink flesh or “pinking”