1. POULTRY

2. • Poultry - Domesticated bird for eating
• Generally, the least expensive and most
versatile of all main dish foods.
• It can be cooked by almost any method
• A bird stores fat in skin, abdominal cavity and
the fat pad near its tail
• The breast & the wing flesh of chicken & turkey
lighter in color than thighs and legs
due to higher concentration of protein myoglobin

3. Classification & Market Forms
Kind –the species such as chicken, turkey,
duck
Class – subdivision of kind, depending on
age and sex
Style – the amount of cleaning and
processing (live, dressed, drawn)
State of refrigeration – chilled or frozen

4. Kinds of Poultry
1. Chicken
2. Turkey
3. Ducks
4. Guineas
5. Squabs
6. Quail
7. Patridges
8. Pheasant

5. Structure & Composition of
Poultry Meat
• Poultry is similar to red meats (beef,pork)
-Dark meats- are those muscle with are active,
has more fat and connective tissue
with high myoglobin.
- White meat has less fat, with no myoglobin
Myoglobin – Protein that stores oxygen for the
muscle tissue to use
• Good source of protein to those people in
diet

6. Market Forms of Poultry
1. Live Poultry – When selecting live poultry
choose those hat are alert, well
feathered, and well formed
2. Whole Poultry – Hunted birds, similar to
the form of live poultry but no longer
alive
3. Dressed Poultry – These are slaughtered
poultry with head, feet and viscera intact.
Blood and feathers are removed

7. 4. Drawn Poultry – dressed poultry with the
visceral organs, feet and head removed
5. Ready to Cook – slaughtered birds that
have been defeathered, visceral organs,
feet, head removed ready for cooking.
6. Poultry Parts – Several pieces of poultry
parts is usually packed in one package
(thighs, wings, breast, liver, gizzard)

8. Classification of Chicken
Class Description Age Weight
Game Hen Young or immature, 5-6 1 kg. or
weeks less
Very flavorful
Broiler/ Young with soft, smooth, 13 1.5 kg
textured skin, relatively lean, weeks or less
Fryer Flexible breastbone
Roaster Young with tender meat, 3-5 1.5-
smooth textured skin, months
breastbone is less flexible 2 kg

9. Class Description Age Weight
Capon Surgically cons rated male, Under 2.5 kg
tender meat with soft, smooth 8
textured skin, well flavored, months
contains high proportion of
light to dark meat, high fat
content
Hen/Stewing Mature female, flavorful but Over 1 – 3.5
less tender meat, non flexible
breastbone 10 kg.
months

10. Poultry Cuts
• Drumstick
• Leg with thigh
• Thigh
• Wings
• Leg with thigh,
• meat from back

11. Factors affecting Tenderness &
Flavors
• Age – young birds are more tender
• Amount of fat –
• Females – more tender and more fat