1. Chapter 8 Poultry

2. Chicken Poultry http://www.youtube.com/watch?v=gdf3- 92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34 http://www.youtube.com/watch?v=gdf3- 92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34 ChickenAgeWeightSex Broiler/Fryer9-12 weeks old1.5-3.5 #Either Roaster3-5 mo. Old3.5 – 6 #Either Capon< 8 mo old6-10 #Castrated male Cornish Game Hen 5-7 weeks old1-1.5 #immature Stewing Hen> 10 mo old3-7 #Mature female Stag> 10 mo old3-7 #Mature male

3. Chicken anatomy Sex is not important for young birds, but in older birds, the difference in the taste, texture and yield diverge dramatically b/w the sexes. You can purchase parts of chickens and turkeys. Parts are often available as bone-in, boneless, skin-on and skinless. boneless Kosher chickens are prepared according to Jewish dietary laws. Allowed to roam free, strong breed, free of hormones and artificial ingredients, raised traditionally = costly.

4. Selection Factors Inspection of poultry became mandatory in 1957 Interstate Commerce and processed poultry 1968 Wholesome Poultry Products Act: The Agency monitors meat and poultry products after they leave federally inspected plants. Require state inspection programs to be "at least equal to" the Federal inspection program. Poultry grading Grading Factors Conformation Fleshing Fat covering Other

5. Chicken Grades Grade A: Full-fleshed bird that has an attractive appearance. Grade B: Some dressing defects, torn skin, less attractive. Grade C: resembles Grade B, parts of carcass might be missing.

6. Type of Packaging Moisture-proof Vapor-proof Designed to withstand freezer temperatures. Ensure you can avoid any unnecessary loss of product.

7. Chicken Specification Head On Feet On Style Chicken Cryovac Packed, All Natural Head On Feet On Style Chicken in master bag with six whole chickens to a case. Raised without Antibiotics. Fed no animal by-products. All Vegetable Pure Grain Diet

8. Packaging Procedure Raw Refrigerated items are slab-packed Frozen is layered. Whole: Frozen birds are individually wrapped. Whole: Refrigerated birds are slab or bulk packed with crushed ice covering “ice pack procedure”.

9. Packaging Procedure Continued “Gas flushed” bags, poultry is packed in plastic, air is flushed and CO2 is replaced. “Marinade pack”, suppliers pack individual parts, chicken wings and pour a solution over them absorb flavor through channel distribution. IQF: flash frozen and layered in the case. “Snap pack” or “shatter pack”, When you remove a layer of product the pieces should snap apart cleanly. If they don’t it has been refrozen.

10. EP Costs Raw poultry parts need a cutting and trimming that adds to the AP cost but enhances convenience. Buyers can order boneless, skinless chicken breasts to save on fabrication costs. Could result in better EP cost.

11. Example of Product Specification Intended Use Exact Name U.S. Grade or equiv. Packer brand name Product size Product yield Size of container Type of Packaging material Packing Procedure Product Form Preservation Method

12. Storing Poultry Poultry can last up to 4 -7 days. Stored in ice as is with a tray underneath for melting ice. Add more ice as it melts, every other day drain water. Maintain temperature of 28°F-29°F. Keep perpetual inventory.