Chapter 26- FOS 3026 BB - Chapter 26: Poultry Poultry:...

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Chapter 26: Poultry
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Poultry : chickens, turkeys, ducks, geese, guinea fowl, squab (young  pigeons), and pigeons Consumption Increased over the years Popularity: low fat, inexpensive, convenient Processing Picking machines Carousel eviscerator Carousel fat remover Cutting machines Chlorinated water Cold water immersion Salmonella tests Trisodium phosphate (TSP) Polyphosphates Ionizing radiation
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Nutritive Value Low in fat and cholesterol High quality protein High in niacin Fat Deposited in the muscle tissue, under the skin, and in the abdominal  cavity Capons Lower melting point Goose and duck Chicken and turkey Ground chicken Meat Dark vs. Light Age of bird
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Classification and Market Forms Age and weight Table 26-1 Young chickens : broiler-fryer, roaster, capon, Rock Cornish game hen Older chickens : Baking hen, stewing hen or fowl Young turkey
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Chapter 26- FOS 3026 BB - Chapter 26: Poultry Poultry:...

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