Poultry PDF

Prepared by:
Jovelyn P. Hape
Poultry consumption in the Philippines has
increased remarkably in the last decade. This is
evident in the popularity of chicken dishes in
restaurants all over the country.
Poultry refers to several kinds of
fowl that are used as food and the
term includes chicken, turkey,
duck, pigeon, and quail.
*Fowl - the flesh of domesticated birds as
food; poultry.
Includes all domesticated birds suitable for
food as are pursued and taken in field and
forest.
examples: Quail, Partridge, wild duck, etc.
CHICKEN DUCK TURKEY
GOOSE QUAIL PIGEON
GUINEA WILD DUCK PHEASANT
FOWL
• Chickens and other poultry may be divided into classes which are
essentially of the same physical characteristics associated with age,
sex, live weight and/or breed.
• Broiler or Fryer
• A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of
either sex, is tender- meat with soft, pliable, smooth-textured skin.
• A young chicken suitable for roasting, grilling, or barbecuing.
2. Roaster
• A roaster is usually 5 to 6 months of age.
• Chickens less than 8 months old and weighing 3 1/2 to
5 pounds.
3. Capon
• A capon is a surgically desexed
male chicken usually under 8
months of age.
• They grow more slowly and put
on more body fat. Because of
this, their meat is more tender
and flavorful than that of any
other chicken of the same
weight. Capons are great for
roasting but can also be used
for braises and poaching.
4. Stag
• A stag is a male
chicken, usually
under 10 months of
age, with coarse skin,
with somewhat
toughened and
darkened flesh.
5. Hen or Stewing Chicken
• It is a mature female
chicken which is usually
more than 10 months of
age.
• It can also be a called
layer.
• Chickens (usually hens)
over 10 months old and
weighing 5 to 7 pounds
6. Cock or Rooster
• It is a mature male chicken with coarse skin, toughened
and darkened meat and hardened breastbone tip.
• Male chickens over 10 months old weighing 6 to 8
pounds
7 . Jumbo Broiler
• This is a large chicken
about 4 kg.
• dressed weight which
are on sale especially
during the Christmas
holiday.
• Peking Duck
• This is a breed of duck that originated
from China and is noted for its tender
and flavorful meat.
2. Duck or Itik
• Is available and popular in many
towns of Rizal as fried itik.
3. Squab
• This is a young immature pigeon of
either sex and has extra tender meat.
Selecting Good
Quality Poultry
and Game
LIVE POULTRY
• has clear eyes

• a young chicken has fine and soft
feet. If it is old, the feet is thick and
scaly.
• the bone at the tip of the breast is
soft in younger chicken and thick in
older chicken.
• small feathers indicate that the
chicken is young.
WHOLE POULTRY
• These are slaughtered birds

that have been bled and
defeathered
• the head, feet and viscera are
still intact.
• It should be clean, well fleshed
• has a moderate fat covering
• Free from pinfeathers and
show no cuts, scars or missing
skin.
DRESSED POULTRY
• These are slaughtered birds that

have been bled, defeathered
and the visceral organs are
removed.
• skin must be smooth and yellow
in color.
• breast must be plump
• thighs are well-developed
• no objectionable odor
• heavy and the skin is not watery
READY-TO-COOK
• The dressed birds may be cut up and

marinated or seasoned.
POULTRY PARTS
• In this form, several pieces of a single

poultry part are usually packed in one
carton, wrapped and chilled or frozen. The
various poultry parts are divided into any
of the following:
a. dark meat – drumsticks, thighs,
wings, neck, backs, and rib cage
b. white meat – breasts
c. variety meat – gizzard, heart,
• 22.6% protein
• 76.3% water and traces of fat, vitamins and minerals
Poultry meat consist of dark and white muscles.
1.Dark Muscles – are those found in parts of fowl’s body

which are always used. Dark Muscles of Poultry These are
the legs, thigh, wings, neck and rib cage.
• Dark Muscles are richer in fat, have more connective tissues
and have higher riboflavin and myoglobin content.
• Riboflavin is a vitamin that is needed for growth and overall

good health. It helps the body break down carbohydrates,
proteins and fats to produce energy, and it allows oxygen to
be used by the body.
• Myoglobin (symbol Mb or MB) is an iron- and oxygen-
binding protein found in the muscle tissue of vertebrates in
general and in almost all mammals. It is distantly related to
hemoglobin[5] which is the iron- and oxygen-binding protein
in blood, specifically in the red blood cells. In humans,
myoglobin is only found in the bloodstream after muscle
injury.
• Most people prefer the dark meat than white meat (from the
beast) because of its juiciness and flavor.
• Variety meats of poultry and game Refers to the meat of
such organs as the gizzard, heart, kidneys and liver.
Preparation of Poultry for cooking
• slaughter and bleeding - the killing of animals for

food.
• scalding - immerse (something) briefly in boiling
water for various purposes, such as to facilitate the
removal of skin from fruit or to preserve meat.
• defeathering - removing of feather.
• evisceration - removing of viscera .
• deboning - removing of bones.
THANK YOU!!

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• has clear eyes

• These are slaughtered birds

• These are slaughtered birds that

• The dressed birds may be cut up and

• In this form, several pieces of a single

Poultry meat consist of dark and white muscles.

1.Dark Muscles – are those found in parts of fowl’s body

• Riboflavin is a vitamin that is needed for growth and overall

• slaughter and bleeding - the killing of animals for

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