Lecture+17

Lecture+17 - Lecture17 Poultry Poultry All domesticated...

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Lecture 17 Poultry
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Poultry All domesticated birds used for food Chicken Turkey Duck Goose Cornish hen Guinea pigeon USDA classifies rabbits in this category
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Nutrients Nutrients found in poultry are similar to meat Protein Vitamins and minerals Fat—distributed differently in birds Subcutaneously Light meat lower in fat distribution through muscle Myoglobin content less Dark meat usually higher in fat
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Market Class Market class is the age at which the bird was slaughtered Most poultry is slaughtered at a young age which lessens the time for connective tissue to develop. Most poultry products are considered tender Can be prepared using dry heat methods
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Inspection Mandatory inspection USDA Food Safety and Inspection Service Must be done before poultry can be inspected for quality HACCP guidelines Quality grading Determination of relative degree of excellence or value US Grade A—highest consumer grade US Grades B and C exist, but used for processed poultry (luncheon meats and hot dogs)
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US Grade A Poultry Standards Full-fleshed and meaty Good conformation, normal shape No disjointed or broken bones Well developed and well distributed layer of fat under skin Free of pinfeathers, exposed flesh, and discoloration (for carcasses only) no missing parts
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Poultry Grade Shields USDA grade A – Meaty, uniform fat, well formed, good, clean appearance USDA grade B – Not as meaty as A, occasional tear in skin, less attractive than A USDA grade C – May have cuts, tears or bruises, moderate trimming permitted
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Processed Poultry Grades Grade A boneless poultry products Free of bone, cartilage, tendons, bruises, and
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This note was uploaded on 01/30/2011 for the course 709 201 taught by Professor Barbaratangel during the Spring '10 term at Rutgers.

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Lecture+17 - Lecture17 Poultry Poultry All domesticated...

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