Poultry Flashcards

Flashcards about Poultry

Myoglobin

A protein that carries oxygen to muscles while they move, contributing to the dark color of dark meat in poultry.

Poultry - Water Content

Poultry contains approximately 70 to 75% water.

Poultry - Protein Content

Poultry contains approximately 12.1 to 13.7% protein.

Poultry - Lipid Content

Poultry contains approximately 12.1 to 13.7% lipid.

Poultry - Carbohydrate Content

Poultry contains approximately 1.1 to 1.4% carbohydrates.

Poultry - Mineral Content

Poultry contains approximately 0.8 to 1.2% minerals.

USDA Inspection (Poultry)

The USDA inspects poultry for wholesomeness and sanitation, which is mandatory.

USDA Grading (Poultry)

The USDA contracts to grade poultry, which is voluntary, with grades A, B, and C.

Dressed Poultry

Poultry with only blood, feathers, and crop removed.

Ready-to-cook Poultry

Eviscerated poultry, meaning the entrails have been removed from the body cavity.

Further Processed Poultry

Poultry products like breaded chicken breasts, patties, or nuggets made from molded and formed chicken breast.

Mechanically Separated Poultry

A paste-like poultry product produced by forcing bones with attached edible tissue through a sieve-like device under high pressure.

Free Range or Free Roaming Poultry

Poultry allowed access to the outside.

Fresh Poultry

Poultry that has never been frozen below 26°F (-3.3°C).

Natural Poultry

A poultry product containing no artificial ingredient or added color and is only minimally processed.

No Antibiotics (Poultry Labeling)

May be used on labels if poultry were raised without antibiotics.

Chemical Free (Poultry Labeling)

Not allowed to be used on poultry labeling.

No Hormones (Poultry Labeling)

Not allowed on labels for pork or poultry products unless followed by, “Federal regulations prohibit the use of hormones.”

Thawing Time for Turkey

Approximately 24 hours of thawing in refrigerator (40°F [4°C]) for every 5 pounds of whole turkey.

Safe Internal Temperature for Cooked Poultry

Minimum of 165°F, but USDA has begun advising 170°F.

Campylobacter and Salmonella

Raw poultry is a major source of these bacteria.

Refrigerated Storage of Raw Poultry

Store at 40°F for up to 3 days.

Frozen Storage of Whole Poultry

Store at 0°F for 6–12 months.

Frozen Storage of Leftover Cooked Poultry

Store at 0°F for 4 months.