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Kinds of meat
Kinds of meat
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  1. 1. POULTRY
  2. 2. • Poultry - Domesticated bird for eating • Generally, the least expensive and most versatile of all main dish foods. • It can be cooked by almost any method • A bird stores fat in skin, abdominal cavity and the fat pad near its tail • The breast & the wing flesh of chicken & turkey lighter in color than thighs and legs due to higher concentration of protein myoglobin
  3. 3. Classification & Market Forms Kind –the species such as chicken, turkey, duck Class – subdivision of kind, depending on age and sex Style – the amount of cleaning and processing (live, dressed, drawn) State of refrigeration – chilled or frozen
  4. 4. Kinds of Poultry 1. Chicken 2. Turkey 3. Ducks 4. Guineas 5. Squabs 6. Quail 7. Patridges 8. Pheasant
  5. 5. Structure & Composition of Poultry Meat • Poultry is similar to red meats (beef,pork) -Dark meats- are those muscle with are active, has more fat and connective tissue with high myoglobin. - White meat has less fat, with no myoglobin Myoglobin – Protein that stores oxygen for the muscle tissue to use • Good source of protein to those people in diet
  6. 6. Market Forms of Poultry 1. Live Poultry – When selecting live poultry choose those hat are alert, well feathered, and well formed 2. Whole Poultry – Hunted birds, similar to the form of live poultry but no longer alive 3. Dressed Poultry – These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
  7. 7. 4. Drawn Poultry – dressed poultry with the visceral organs, feet and head removed 5. Ready to Cook – slaughtered birds that have been defeathered, visceral organs, feet, head removed ready for cooking. 6. Poultry Parts – Several pieces of poultry parts is usually packed in one package (thighs, wings, breast, liver, gizzard)
  8. 8. Classification of Chicken Class Description Age Weight Game Hen Young or immature, 5-6 1 kg. or weeks less Very flavorful Broiler/ Young with soft, smooth, 13 1.5 kg textured skin, relatively lean, weeks or less Fryer Flexible breastbone Roaster Young with tender meat, 3-5 1.5- smooth textured skin, months breastbone is less flexible 2 kg
  9. 9. Class Description Age Weight Capon Surgically cons rated male, Under 2.5 kg tender meat with soft, smooth 8 textured skin, well flavored, months contains high proportion of light to dark meat, high fat content Hen/Stewing Mature female, flavorful but Over 1 – 3.5 less tender meat, non flexible breastbone 10 kg. months
  10. 10. Poultry Cuts • Drumstick • Leg with thigh • Thigh • Wings • Leg with thigh, • meat from back
  11. 11. Factors affecting Tenderness & Flavors • Age – young birds are more tender • Amount of fat – • Females – more tender and more fat

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