2 A Poultry - C21 Poultry Grades Maturity and tenderness...

Info iconThis preview shows pages 1–7. Sign up to view the full content.

View Full Document Right Arrow Icon
C21 Poultry
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Grades Maturity and tenderness Not required by US law A is highest grade, B mid, C lowest Shape of carcass amount of flesh amount of fat pinfeathers – clean or not skin tears, broken bones bruises
Background image of page 2
Grades Grade A used in most food service operations Grades B&C are used by canners and processors
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Classification Kind – the species – duck, turkey, pigeon Class – subdivisions of age and sex hen, toms, cornish Style – amount of cleaning, processing, fabrication
Background image of page 4
Market Forms Live -- almost never purchased in food service Dressed – killed, bled, plucked, head on, rarely seen in foodservice Ready to cook: dressed, eviscerated head and feet removed whole or cut up or parts
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Examples Kind/Class Chicken Rock Cornish – very young, small, tender broiler/fryer - young, smooth skin roaster - less young capon --castrated male chicken, very tender and flavorful Hen -- tough, course skin Rooster – mature male, tough, dark meat As a general rule, the larger the bird, the greater the EP will be
Background image of page 6
Image of page 7
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 09/23/2011 for the course HRAD 3353 taught by Professor Staff during the Fall '11 term at Oklahoma State.

Page1 / 15

2 A Poultry - C21 Poultry Grades Maturity and tenderness...

This preview shows document pages 1 - 7. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online