Poultry, Game, and Fish

Characteristics of poultry.

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What are nine different times of poultry.

Describe the muscle composition of poultry.

• 72% water

• 20% protein

• 7% fat

• 1% minerals

  • young birds tend to be more tender than older ones

  • birds that fly have only dark meat.

General poultry nutrition.

• higher fat content with skin and thus causes increase in calories

What are five different chicken classes?

1. cornish game hen

2. broiler or fryer

3. roaster

4. capon

5. stewing hen

What is cornish game hen?

2 lb or less

What is broiler or fryer chicken?

3.5 or less lb

What is roaster chicken?

3.5 - 5 lb

What is capon chicken?

6-10 lb

What is stewing hen?

3.5-8 lb

What are different ways that poultry can be processed?

• whole carcass/cut up

• formed products

• cured (roll of poultry that can be sliced)

• smoked

• cooked/ready to eat

Characteristics with turkey.

• 2nd most popular poultry

• white and dark meat

• small amount of fat

• prepared in a variety of ways

What are four different turkey classes?

1. fryer/roaster

2. young

3. yearling

4. mature

What is fryer/roaster turkey?

4-9 lb

What is young turkey?

8-22 lb

What is yearling turkey?

10-30lb

What is mature turkey?

10-30 lb

What are three different ways turkey is used/seen in grocery stores?

• whole birds

• portion cuts

• bacon, lunch meat, ground meat, hot dogs

  • tend to have less fat, so in order to tenderize it they grind it

What are three different types of duck classes?

1. broiler/fryer

2. roaster

3. mature

What is broiler/fryer duck?

2-4 lbs

What is roaster duck?

same size as mature duck (4-6 lb)

What is a mature duck?

same size as roaster duck (4-6lb)

Characteristics of poultry inspection.

all poultry consumed in the US is subject to mandatory USDA inspection both before and after inspection

What does USDA inspection ensure?

• produce under strict sanitary guidelines

• wholesome and fit for human consumption

• unadulterated

• properly labeled

What are three different types of poultry farms?

What are two different federal poultry grading categories?

1. procurement grades

2. retail/quality grades

grading is voluntary

What are characteristics associated with procurement grades?

• important to wholesalers as it is based upon edible yields (appearance not as important)

  • Grade I > Grade II in terms of edible yield

What are the three different poultry quality grades?

1. A

2. B

3. C

What different factors are considered during quality grading?

• conformation

• fleshing

• fat covering

• pinfeathers

• exposed cuts, tears, and broken bones

• skin discoloration, blemishes, and bruises

Characteristics of A Grade poultry?

highest quality

• meaty, good conformation, fleshing and fat cover

• dry heat method appropriate

• best grade is whole chicken or parts used

Characteristics of B Grade poultry?

some appearance defects

Characteristics of C Grade poultry?

lowest appearance quality

What are the different forms of poultry that can be purchased?

• fresh

• frozen

• cut up

• portion controlled

• individually quick frozen

• rolled

• pre-cooked, breaded, raw, etc

Is inspection the same as grading?

no

How should stored and held?

What are different selection factors when buying poultry?

What are five different procedures used to package poultry?

Characteristics of cello wrapped poultry.

Characteristics of gas flushed packed (cryovac) poultry.

Characteristics of marinade packed poultry.

Characteristics of individually quick frozen (IQF) poultry.