1. Poultry Chapter 26

2. Introductory Foods, 13 th 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

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Consumption Since 1970, poultry consumption has doubled

4. Introductory Foods, 13 th 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

5. Introductory Foods, 13 th 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

6. Introductory Foods, 13 th 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.

7. Introductory Foods, 13 th 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

8. Introductory Foods, 13 th 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

9. Introductory Foods, 13 th 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

10. Introductory Foods, 13 th 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

11. Introductory Foods, 13 th 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)

12. Introductory Foods, 13 th 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

13. Introductory Foods, 13 th 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

14. Introductory Foods, 13 th 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

15. Introductory Foods, 13 th 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

16. Introductory Foods, 13 th 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

17. Introductory Foods, 13 th 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

18. Introductory Foods, 13 th 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

19. Introductory Foods, 13 th 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”