Poultry Meat

POULTRY
POULTRY
• Poultry are domesticated birds kept by humans for their eggs, their
meat or their feathers. These birds are most typically members of the
superorder galloanserae, especially the order galliformes.
• Poultry refers to several kinds of fowl that are used as food and the
term includes chicken, turkey, duck, pigeon, and quails.
STRUCTURE OF POULTRY
NUTRITIONAL VALUE
Nutrient Skinless, boneless breast Whole Chicken, meat

and skin
Calories 165 239
Protein (grams) 31 24
Total fat (grams) 3.6 13.4
• A variable but moderate energy content, highly digestible proteins (with low
levels of collagen) of good nutritional quality, unsaturated lipids (mainly found
in the skin and easily removed), B-group vitamins (mainly thiamin, vitamin B6,
and pantothenic acid), and minerals (like iron, zinc, and copper) make poultry
MARKET FORM
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 remove.
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 and head
removed ready for cooking.
6.POULTRY PARTS-
Several pieces of poultry parts is usually packed in one package (thighs, wings,
breast, liver, gizzard) Cut-up chicken is sold in parts such as breast, wings,
thighs, drumsticks and giblets.
7. GROUND POULTRY-
The poultry was ground without the skin and is leaner.
QUALITY
• Poultry should have a clean overall appearance, free from blemishes or

bruises. Should have a fresh smell with no off odors. Should have plump, firm
flesh. Should be unbroken and free of scarring or feathers.
• The best way to ensure top quality is to speak with your butcher about what's
freshest. When purchasing fresh poultry, look for firm birds with plump flesh –
– the skin should not look deflated or wrinkled. If buying frozen, check that
the package is well sealed. Chicken is classified primarily according to its
age
COOKING METHOD AND PRINCIPLES
• SLAUGHTER and BLEEDING-
Proper handling prior to slaughter is essential to prevent bruising and injury to
the bird. Slaughtering is done with the less struggle of the bird in order to effect
proper draining of its blood. Slaughtering is done by slitting the large or jugular
vein in the animals throat with one big strike, using a sharp knife. The bird is then
held by the feet or place in a killing funnel-upside down to restrict the
movement of the struggling bird. Bleeding may take about 1-3 mins depending
upon the sharpness of the knife used, type, and size of the bird and the method
of slaughter.
• SCALDING-
The birds are then scalded by dipping in hot water at about 60°C for 30-75
seconds depending upon the size of the bird. Scalding is done to facilitates the
removal of feathers and pinfeathers. Pinfeathers are those which not quite
emerge.
• DEFEATHERING-
Feather are hence removed by rubbing, not by picking. The poultry at this stage
is called dressed poultry.
• EVISCERATION-
Its done by slitting the abdominal cavity and pulling out the entails in one piece.
When this is accomplished, the poultry are called drawn poultry.
DRESSING OF POULTRY
Stunning
Stunning prevents struggling and relaxes the muscles holding the feathers.
• However, it is generally not practiced in case of chicken.
• A low voltage electric stunning of 50 volts AC for 1 minute has been found to
be satisfactory.
Bleeding
• This process is carried out in an inverted cone shaped equipment to rest the body of the
bird and keep the head out and down.
• There are several techniques of slaughtering poultry in order to seek proper bleeding.
• The technique most commonly used these days is “modified Kosher Method” in which
jugular vein is severed just below the jowl taking care not to cut trachea and esophagus.
• Another technique for slaughtering the birds is decapitation, which is not so common.
• Still another method, which involves piercing knife through the brain, has become obsolete.
• In general, a bleeding time of 1.5 to 2.0 minutes is allowed. Incomplete bleeding
Scalding
Scalding refers to immersion of birds in hot water for loosening the feathers. It
should be done when all reflexes have ceased.
• The birds are transferred into scalding tank.
• Broiler and young birds are scalded at 55°C for 15 minutes whereas culled
birds and spent hens are scalded at 60°C for 2 minutes.
Defeathering
• The process is carried out in a feather pluckier consisting of two drums with
rubber fingers, which revolve in opposite directions pulling of feathers from
the carcass. Any remaining feathers are picked up manually.
Singeing
• The carcasses are now singed over a blue flame for 5 to 10 seconds to
remove hair like appendages called filo plumes.
Washing
• The singed carcasses are washed with spray water to remove dirt and reduce
the microbial load.
Removal of feet and oil gland
• The next step involves cutting of feet from taros-metatarsal joint with a sharp
knife and removal of oil gland.
Evisceration
• The carcasses are hung by hooks to the shackles for evisceration.
• By a slit opening from the tip of breastbone, abdominal cavity is opened by means of a
transverse cut.
• A circular cut is made around the vent.
• The viscera is drawn outside but allowed to remain attached to the carcass for
postmortem inspection.
• Meanwhile, a slit is made in the skin of the neck for easy removal of crop and neck.
• After postmortem inspection, inedible offal's, including trachea, lungs, esophagus, crop,
intestines, gall bladder and kidneys are removed whereas giblet consisting of heart,
liver and gizzard should be collected, cleaned and packed in a wrapper.
Chilling and draining
• After washing, the dressed birds are chilled in a chilling tank containing slush
ice or crushed ice for 30-45 minutes in order to cool the carcasses to an
internal temperature of about 4°C.
• The chilled birds are kept on the draining rack for 10 minutes to remove the
excess water.
Washing
• Dressed birds are thoroughly washed again with clean
spray water preferably maintained at 15±5°C.
• Special care should be taken to wash the interior and sides.
Grading
• Dressed chickens are graded on the basis of conformation, degree of fleshing,
bruises, cuts and other quality attributes.
• Indian Standards for dressed chicken are given in the table below.
Packaging
• Before packaging, dressed chickens having gizzard without mucosal layer, heart
without pericardium and liver without gall bladder are placed in the abdominal
cavity of the carcass and packed in polyethylene bags (200 gauge).
• Shrink packaging may be adopted if dressed chickens are to be stored in a
frozen condition.
Storage
• Dressed chicken can be stored in a refrigerator at 2°C for 7 days and deep
freezer at –18 to –20°C for a period of 4-6 months.
DEBONING OF POULTRY
• All parts of the chicken that have sufficient meat are candidates for a bone-
out product. The deboning process generally follows the cutting operation
when deboning legs and thighs. The breast meat, however, may be removed
while the carcass is still on the cone at the end of the cutting process. In some
facilities, the birds are aged in a cooler before the meat is separated from
the bone. While most deboning cuts are performed with a knife, some of the
processes, such as removal of the meat from the bone of the leg, can be more
easily and safely accomplished by using other cutting tools such as a
Whizzard knife.
• Trimming tasks in this process are generally performed with scissors. After the
meat has been removed from the bone it may be quick frozen and bagged
with little additional trimming or processing, or it may be moved to a separate
specialty trim line where it is trimmed and cut according to customer
requirements.
This operation includes the following tasks:
• Task 1: Skin Puller: Pulls skin from thighs and breasts.
• Task 2: Line Loader: Places parts on conveyor for deboning.
• Task 3: Debone: Uses knife to remove bone from various sections of poultry leaving
a "meat only" product.
• Task 4: Tender Puller: Pulls tenders from both sides of the deboned breast.
• Task 5: Trimmer: Removes unwanted parts with scissors or knife.
• Task 6: Quality Control Inspector: Inspects product.
• Support Tasks:
• Knife Person: Collects, sharpens, and replaces knives.
QUIZ!
• 1-2 Give the two primary nutrients came from poultry
• 3-9 give the seven market form of poultry
• 10-14 give at least five from dressing the poultry

(in any order)
• 15 what is poultry?

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POULTRY

Nutrient Skinless, boneless breast Whole Chicken, meat

• Poultry should have a clean overall appearance, free from blemishes or

• 3-9 give the seven market form of poultry

• 10-14 give at least five from dressing the poultry

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