Poultry

• Poultry composition


  Similar to meat (muscle tissue, connective tissue, etc)
• Poultry (turkeys and chickens)

  • Have both white and dark meat
  • Due to presence of myoglobin in their muscle
  • Myoglobin content contributes to lightness "white" and darkness of their meat
• White meat


  • Breast of domesticated chickens and turkeys
  • They do almost no flying
• Dark meat


  Wild birds such as ducks
• Types of poultry


  • Fresh
  • Frozen
  • Cooked
  • Sliced
  • Canned
  • Dehydrated
• Styles of poultry


  • Live
  • Dressed
  • Ready-to-cook
• Dressed poultry


  • Poultry product that have blood and feathers but removed craw
  • The craw is the pouch-like gullet of bird
• Ready-to-cook poultry


  • Eviscerated poultry products
  • Free of blood, feathers, head and feet
  • Usually found in the supermarket
• Convenience poultry


  Smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey
• Broilers/Fryers


  Chickens slaughtered under ten weeks of age and of either sex, used for broiling and frying
• Roasters


  Chickens slaughtered at 9 to 11 weeks of age, older and larger than broilers/fryers, breastbone less flexible due to calcification
• Capons


  Neutered male chickens that usually reach the market under 4 months of age weighing 12 to 14 pounds
• Cornish Game Hens


  Breeding of Cornish hen with other common breeds, slaughtered at 5 to 6 weeks, meat is always very tender
• Mature Chickens


  Chickens slaughtered over 10 months of age, meat is usually tougher, skin is thicker and breastbone less flexible, best in stews, soups and other slow cooking dishes
• Mature female chickens


  • Hens
  • Fowls
  • Baking chickens
  • Stewing chickens
• Mature male chickens


  • Cocks
  • Roosters
• Turkeys


  Descendants of Meleagris gallopavo, mostly used in Thanksgiving day in the U.S.A., can be classified into fryer-roasters, young hen and toms
• Duck


  Second largest poultry industry in the Philippines, raised for egg and meat production, breeds include Pekin duck, Muscovy duck, Indian runners, Khaki Campbell and Moulard ducks
• Poultry


  The meat of all domesticated birds
• Chicken is the most poultry consumed
• Other poultry species


  • Turkeys
  • Duck
  • Pigeons
  • Geese
• Poultry are famous as not only their meat is consumed but also their eggs
• Poultry are cheaper compared to pork and beef
• Types of chickens sold on the market

  • Male
  • Female
• Younger chickens coming to market

  • Broilers/fryers
  • Roasters
  • Capons
  • Cornish game hens
• Chicken breeds - Pure

  • Rhode Island
  • Barred Plymouth Rock
  • Cornish
• Chicken breeds - Hybrid

  • SASSO
  • HUBBARD-GRIMUAD
• Layer breeds - Pure

  • Leg hors (brown and white)
  • Rhode Island
  • Barred Plymouth Rock
  • Sussex
• Layer breeds - Hybrid

  • Dominant
  • Dekalb Brown
  • Hy-line Brown
  • Shaver Brown
  • Bovans Brown
  • Lohmann Brown
  • ISA Brown
• Native chicken breeds


  • Paraoakan
  • Banaba
  • Darag
  • Joloanon
  • Camarines
  • Bolinao
  • Boholano
  • Zampen
• Cuts of Chicken


  • Whole chickens
  • Halves
  • Breast Quarters
  • Split breast
  • Split breast without back
  • Boneless, Skinless Breast
• Whole Chickens


  • Marketed either fresh or frozen
  • Split from front to back through the backbone and keel to produce 2 halves of approximately equal weight
• Halves


  • May be further cut into which include the wing
  • A breast quarter, including portions of the back, is all white meat
• Whole chicken


  A whole chicken
• Wing


  A part of a chicken
• Whole Chicken Wing


  • Composed of three sections: the drumette, mid-section and tip
• Drumette


  The first section between the shoulder and the elbow
• The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks
• The parts may be packaged together and labelled as whole cut-up chicken
• These are usually sold without giblets