TLE

• Poultry


  Domesticated birds such as chicken, duck, goose, turkey, pigeons and quails used as food
• Games


  Birds and other animals hunted for food
• Slaughter and bleeding


  1. Live birds are not given food for 8-24 hours before slaughter for easy removal of the internal organs and for flavor and tenderness

  2. Bleeding may take about 1-3 minutes depending on the sharpness of the knife used, size of the bird, type of the bird, and the method of slaughter
• Scalding


  1. Process to facilitate the removal of feathers and fin feathers

  2. The birds are scalded by dipping in hot water at 60°C, not more than 71°C

  3. Chicken should be scalded at 60°C to 75 seconds

  4. Ducks should be scalded at 66°C to 71°C for 1 ½ to 2 ½ minutes
• Defeathering


  The feathers are removed by rubbing
• Evisceration


  Slitting the abdominal cavity and pulling the internal organs in one piece
• Dark meat


  • Drumsticks
  • Wings
  • Thighs
  • Necks
  • Backs
  • Rib cage
• White meat


  Breast, the fleshy part
• Gizzard, liver, heart - variety meat or the chickens internal organ
• Market forms of Poultry

  • Live
  • Whole poultry
  • Dressed Poultry
  • Drawn Poultry
  • Ready to cook
• Live


  • Alert, full with feathers, and healthy
• Whole poultry


  • No bruises, no blisters, no broken bones
• Dressed Poultry


  • Slaughtered poultry without head, feet, feathers and internal organs
  • Clean, free from slime, free from pin feathers, no off odors, no discoloration
• Beware of "double dead" poultry
• Drawn Poultry


  Chilled or frozen deceased poultry
• Ready to cook


  Sometimes called choice cuts, such as breast, wings, drumsticks, & thighs, that chilled or frozen
• Whole chicken cuts


  • Whole
  • Halves
  • Breast quarters
  • Split breast
  • 8 piece cut
• Whole chicken wing


  All white meat composed of the drumette, mid-section & tip
• Split breast without back


  A breast quarter with no back part
• Boneless, skinless breast


  Split breast without skin & bone
• Wing sections


  • Wing drummettes
  • Wing mid-section with tip
  • Wing mid-section
• Whole chicken leg


  The drumstick-thigh combination. Does not contain a back part
• Boneless, skinless leg


  Whole chicken without flour
• Thigh


  The part of the leg which is above the knee joint
• Giblets


  Includes heart, liver and neck
• Drumsticks


  The portion between the knee joint & the hock
• Boneless, skinless thigh


  Thigh without bone & skin
• usually available in groceries or supermarkets - drawn poultry
• ready to cook -available in supermarkets
• Whole - marketed either fresh or frozen, not cut up
• Halves-the chicken is cut from front to back through the backbone to produce 2 halves with approximately same weight.
• Breast quarters -halves may be further cut which include the all white meat
• Split breast - breast quarter without the wing
• 8 piece cut-the whole chicken is cut into 2 breast halves including the ribs & back portion, 2 wings. 2 thighs with the back part & 2 drumsticks may be packaged together & labelled as whole cut up chicken.
• Meat


  The flesh or the edible portion of any part of an animal used for food
• Animals meat comes from

  • Pig
  • Goat
  • Cow
  • Carabao
  • Horse
  • Sheep
  • Deer
• Meat specialties


  Otherwise known as meat sundries, refers to the internal organs and organs of animal meat
• Beef


  Meat of cow
• Pork


  Meat of young hogs from 4-6 months
• Carabeef


  Meat of carabao