Diese Präsentation wurde erfolgreich gemeldet.
Die SlideShare-Präsentation wird heruntergeladen. ×
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Anzeige
Nächste SlideShare
selecting poultry
selecting poultry
Wird geladen in …3
×

Hier ansehen

1 von 5 Anzeige
Anzeige

Weitere Verwandte Inhalte

Anzeige

Weitere von Lynette Alcaide (20)

Anzeige

Poultry

  1. 1. POULTRY
  2. 2. POULTRY  - Refers to several kinds of fowl that are used as food. These are usually domesticated bird mainly for meat or eggs.
  3. 3. POULTRY NUTRITION AND FLAVOR  Dark meat is higher in fat.  Removing the skin greatly reduces fat content  Dark meat is more strongly flavored.  Light meat is more lightly flavored,
  4. 4. Market Forms of Poultry 1. Live Poultry - all type of poultry are general sold in this form. 2. Whole Poultry - similar to the form of live poultry but it is no longer alive. 3. Dressed Poultry – are slaughtered birds that have been bled and defeathered. 4. Drawn Poultry – are slaughtered birds that have been defeathered and the visceral organs removed. 5. Ready – to – Cook – these are slaughtered bird that are ready for cooking. 6. Poultry Parts or Choice Cut – several pieces of a single poultry part are usually packed in one cartoon wrapped and are chilled or frozen.

×