The two most important quality attributes for poultry meat are
appearance and texture
. Appearance is critical for both the consumers’ initial selection of the product as well as for final product satisfaction. Texture is the single most important sensory property affecting final quality assessment.
How do you choose quality poultry?
All poultry should be free of skin tears and bruises and have a fresh odor. Fresh uncooked chicken
should be firm and moist with a creamy yellow skin color
. Skin color may vary, but it is not a factor in quality or freshness.
What are 3 types of poultry?
The term “poultry” covers a wide range of birds, from indigenous and commercial breeds of
chickens to Muscovy ducks, mallard ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and pheasants
. Poultry are raised throughout the world, with chickens by far the leading species everywhere.
What are the six kinds of poultry?
- The six categories of poultry recognized by the USDA. Chicken, Duck, Goose, Guinea, Pigeon, Turkey.
- USDA Chicken Classes. …
- Game Hen – age. …
- Broiler/fryer -age. …
- Roaster- age. …
- Capon- age. …
- Hen/stewing -age. …
- Unlike red meat, Poultry does not contain intramuscular-
What are the characteristics of a fresh poultry animal?
Appearance quality attributes include
skin colour, meat colour, cooked meat pinkness
, and appearance defects such as bruises and haemorrhages.
What are the three tips in storing poultry?
Raw poultry should be stored in
a bowl or
on a platter in the bottom of the refrigerator. Your refrigerator temperature should be 38 degrees to 40 degrees F or lower. Store fresh, raw poultry for no more than one to two days. Rinsing poultry before cooking is no longer recommended.
Which characteristic should you avoid while selecting poultry?
Selecting meat
Avoid any beef or pork that’s dark brown or discolored, has a strong odor, or feels tough or slimy. Avoid any poultry that looks faded,
has a strong odor
, or feels tough or slimy. Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.
What is the difference between game and poultry?
POULTRY includes
all domestic birds suitable for food except pigeon and squab
. Examples: chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for food as are pursued and taken in field and forest.
What are four types of poultry?
All of the different types of poultry can be organized into four categories:
landfowl, waterfowl, game and others
.
What are 4 different types of poultry?
- Chickens. Shutterstock. …
- Geese. Kirsten Lie-Nielsen. …
- Ducks. Kirsten Lie-Nielsen. …
- Guinea Fowl. LHG Creative Photography/Flickr. …
- Quail. iStock/Thinkstock. …
- Turkeys. Hendrix Genetics.
Is egg a poultry?
Most eggs that people eat come from chicken, and
chicken are poultry
. That said, eggs are an animal byproduct—they’re unfertilized eggs from the chicken. Think of them kind of like milk from cows. “So eggs themselves are not actually poultry,” Cording says.
What is the best poultry?
- Cochin. …
- Leghorn. …
- New Hampshire Red. …
- Old English Game. …
- Orpington. …
- Rhode Island Red. …
- Rhode Island White. The Rhode Island White is a moderately-sized, completely white bird. …
- Wyandotte. Wyandottes are a good, medium-weight fowl for small family flocks kept under rugged conditions.
What are the 2 forms of poultry?
- Laying Breeds: These breeds are known for their egg-laying capacity. …
- Meat Breeds: Meat-producing breeds are very efficient at converting feed to meat, producing approximately one pound of bodyweight for every two pounds of feed they eat. …
- Dual-Purpose Breeds: …
- Turkeys, Game Birds and Other Poultry.
What are the poultry products?
The term ‘poultry’ means any live or slaughtered domesticated bird (chickens, turkeys, ducks, geese, or guineas), and the term ‘poultry product’ means
any poultry which has been slaughtered for human food
, from which the blood, feathers, feet, head, and viscera have been removed in accordance with rules and regulations …
What is the purpose of trussing poultry?
Trussing a chicken
helps ensure that everything cooks evenly — and that the wings and legs don’t burn
. When you don’t truss your chicken, the breast cavity can stay open allowing too much hot air to circulate inside of it. That dries out the breast before the thighs and legs are properly cooked.
How do you handle poultry safely?
Wash hands with soap and water before serving or eating food
. Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw poultry unless the dish is washed with soap and hot water. Hold hot foods above 140 °F and cold foods below 40 °F.
