Poultry refers to domesticated birds bred for consumption. The document discusses the muscle composition, categories, classes, and cuts of various poultry including chicken, duck, goose, guinea, pigeon, and turkey. It provides details on nutrition, inspection, grading, purchasing, storing, and food safety precautions for poultry.
4. ◾ Dark meat
Thigh and leg of
flightless
birds
Full body of flight
birds
Contains more
myoglobin
Contains more
fat and
connective tissue
Longer cooking
time
◾ White meat
Breast and wing
of
flightless birds
Larger muscle
mass
Contains less fat
Can dry out if
overcooked
Muscle Composition
6. Chicken
(Poulet)
Most popular and widely
eaten poultry in the world
Inexpensive and readily
available
Contains both light and dark
meat
Relatively lean
Available fresh or frozen in
a variety of forms
Extremely versatile
7. Chicken Classes
• Game Hen
• 5-6 weeks old
• Broiler/fryer
• 13 weeks old
• Roaster
• 3-5 months old
• Capon
• Under 8
months old
• Hen/stewing
• Over 10
months old
8. Game Hen
• Young or immature
progeny of Cornish
chickens or of a
Cornish chicken
and a White Rock
chicken
• Very flavorful
• 2 lb. or less
• Spit roast, broil,
grill or oven roast
9. Broiler / Fryer
• Young with
soft, smooth
textured skin
• Relatively lean
• Flexible
breastbone
• 3 lb. 8 oz. or
less
• Can use
any
cooking
method
10. Capon
Surgically castrated male
Tender meat with soft smooth skin
Bred for well-flavored meat
Contains a high portion of light to dark
meat
Relatively high in fat
6-10 lb.
Roast
19. Duck (Canard)
• Classes
• Broiler
• Roaster
• Mature
• Contains only
dark meat
• Large amount of
fat
• High percentage
of bone and fat
to meat
• Roast
20. Goose (Oie)
• Classes
• Young
• Mature
• Contains only dark meat
• Very fatty skin
• Popular at holidays
• Served with acidic fruit-
based sauces to offset
fattiness
21. Guinea (Pintade)
• Classes
• Young
• Mature
• Domesticated
descendant of a
game bird
• Has both light and
dark meat
• Tender enough to
sauté
• Contains little fat
• Usually is barded
prior to roasting
22. Pigeon
• Commonly
called squab
• Contains only
dark meat
• Meat is tender
• Contains very
little fat
• Suited for
broiling,
sautéing or
roasting
23. Turkey
• Classes
• Fryer/roaster
• Young
• Yearling
• Mature
• Second most popular
category of poultry in
the U.S.
• Contains both light and
dark meat
• Relatively small amount
of fat
• Young turkey can be
prepared in any manner
25. Nutrition
for Poultry
Economical source of
high-quality protein like
other meats
Chicken and turkey
breast are lower in fat
and higher in niacin than
other lean meats
Generally dark meat
contains more niacin and
riboflavin than white
meat
26. Inspection
• All poultry produced
for public consumption
is inspected by the
USDA
• Processed under strict
sanitary guidelines
• Wholesome and fit for
• human consumption
27. Grading
• USDA Grades A, B, C
• Grade A poultry
• Free of deformities
• Thick flesh
with well-
developed
fat layer
• Free of pinfeathers
• Free of cuts,
tears and
broken bones
• Grades B & C
• Used primarily for
processed poultry
products
28. Purchasing
Poultry
Fresh or frozen
Whole or cut up
Bone-in or boneless
Portion control (P.C.)
Individually quick-frozen (IQF)
Ground
Prepared and convenience items
29. Storing
Poultry
Poultry is a potentially hazardous
food
It is highly perishable
Particularly susceptible to
contamination by salmonella
bacteria
Store on ice or at 32°F–34°F
Thaw under refrigeration
30. Precautions
Be sure that all equipment
used in the preparation of
poultry is sanitized before
and after coming in
contact with poultry
Be careful that juices and
trimmings from poultry do
not come into contact with
other foods
Rinse poultry in cold
running water and dry
before cooking to remove
collected juices
