Week 9 - Poultry

What are the 10 types of poultry?

Chicken, turkey, wild turkey, duck, geese, guinea fowl, pheasant, quail, squab and pigeon, rarities

What is a ratite and examples

A bird that does not have a breast bone, such as chickens, turkeys, and ducks

What type of muscle is white meat and what is it usually used for?

Fast twitch muscle, and it is used for powerful movements, such as flapping

What is the composition of white meat?

Few slow twitch muscle fibers, and contains little or no fat

What type of muscle is red meat and what is it used for?

Slow twitch muscles in it is used for endurance, such as long periods of standing and walking

What is the composition of red meat?

Few fast twitch muscles, contains lots of flavor, generating enzymes, fats in cells and around fibers give it extra flavor

What is the main difference between Dark and white meat

Dark contains more myoglobin than white meat

What are the factors that have contributed to chickens and turkeys being bigger than they used to be?

Genetic selection, animal nutrition, and environmental control (less stress)

What are broilers/fryers

Chickens that are raised for meat production

What are some examples of chickens that we eat?

Roosters, hens, fowls, baking chicken, stewing chicken

Name the order of most consumed meat between beef, pork, broiler, turkey

Broiler, beef, pork, turkey

What is the rate of turkey consumption since 1970

Intake has nearly doubled (8.2lbs to 15.3lbs)

Why has turkey consumption increased?

Consumer awareness, nutritional value, taste

What is the rate of chicken intake since 1970

Doubled (40 pounds to 98 pounds)

Why has chicken intake increased?

Availability, cost, health

Which muscles are white meat, and which muscles are dark meat on a chicken?

White meat - Wings And breast

Dark meat - Thighs And drumsticks

What are the three impacts of heat on chicken?

Skin caramelizeS

Protein denatures

Fat deposits melt

When protein denatures during heating, what happens to the flavor of dark meat

It becomes stronger due to the iron

During protein denaturation what happens to the color of dark meat and white meat

White meat goes from pink to white

Dark meat, lightens faintly

What are the four components of the USDA food safe campaign

Clean, separate, cook, chill