POULTRY PART 2

Nutrition
for Poultry
Economical source of
high-quality protein like
other meats
Chicken and turkey
breast are lower in fat
and higher in niacin than
other lean meats
Generally dark meat
contains more niacin and
riboflavin than white
meat

Inspection
• All poultry produced
for public consumption
is inspected by the
USDA
• Processed under strict
sanitary guidelines
• Wholesome and fit for
• human consumption

Grading
• USDA Grades A, B, C
• Grade A poultry
• Free of deformities
• Thick flesh
with well-
developed
fat layer
• Free of pinfeathers
• Free of cuts,
tears and
broken bones
• Grades B & C
• Used primarily for
processed poultry
products

Purchasing
Poultry
Fresh or frozen
Whole or cut up
Bone-in or boneless
Portion control (P.C.)
Individually quick-frozen (IQF)
Ground
Prepared and convenience items

Storing
Poultry
Poultry is a potentially hazardous
food
It is highly perishable
Particularly susceptible to
contamination by salmonella
bacteria
Store on ice or at 32°F–34°F
Thaw under refrigeration

Precautions
Be sure that all equipment
used in the preparation of
poultry is sanitized before
and after coming in
contact with poultry
Be careful that juices and
trimmings from poultry do
not come into contact with
other foods
Rinse poultry in cold
running water and dry
before cooking to remove
collected juices