Poultry2011

Poultry2011 - Poultry poultry Chickens...

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    Poultry
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    Classification of Poultry Chicken - most widely eaten of all the types of  poultry. Classifications vary from species to species: Chickens: Broilers or fryers (< 10 weeks) Roasters (<12 weeks)   Stewing chicken (10 months) Turkeys: Young Toms (male <6 months)  Young Hens (female < 6 months)
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    Composition of Poultry The composition of  poultry (muscle tissue,  connective tissue, etc.)  is similar to meat. Pigments Turkeys and chickens  have both white and  dark meat.  Lightness or darkness is  dependent on the  amount of myoglobin  content in the muscle.
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    Inspection of Poultry Poultry is inspected for wholesomeness  before and after slaughter by a USDA  inspector. Round stamp. USDA also ensures that the poultry is  processed under sanitary conditions.
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    Grading of Poultry Grading of poultry is voluntary and is  paid for by the producer.  Three grades are used: A, B, and C. The USDA grade shield  is used only  when the poultry has been USDA  graded.
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    Organic Chicken No antibiotics used  No hormones used No pesticides used in soil or feed More protein – less fat Free Range chickens  Not raised in cramped quarters - roam No stress or disease
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Poultry2011 - Poultry poultry Chickens...

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