TLE 4TH QUARTER

• Poultry"

  can be defined as domestic fowls, fowls, including chickens, turkeys, geese and raised for the ducks, production of meat or eggs and the word is also used for the flesh of these birds used as food
• 3. Yolk - the quality of the yolk is determined by the distinctness of its outline and her features like size, shape and absence of any blemishes or blood spots.
• 4. Spotscandling can help reveal foreign matter like blood spots or meat spots. Eggs with interior spots should not be sold
• 2. White or Albumen -the white of the egg is called the albumen. The quality is based on its clarity and thickness. Look for a clear color without discoloration or floating foreign matter. Thick albumen allows limited movement of the yolk and indicates a higher quality egg.
• 1. Air Cell Depth -the air cell is the empty space between the shell and the white usually found at the bigger end of the egg. As the egg ages, the air cell depth grows and the quality of the egg diminishes
• Interior Grading Grading the interior of the eggs is performed by a method called candling. It will allow you to examine the air cell, the egg white (called albumen) and the yolk. Candling also lets you check for spots and cracks. Listed below are the different components to observe when candling an egg.
• Venison Flesh of a deer. It contains more vitamins and minerals then beef