Aligaen
UNIT 8:
Dressing and
Different Cuts Chicken
Objectives:
At the end of the unit, the students must have:
• Discussed the status of sold lived and dressed in the
local market.
• Determined the carcass weight and dressing
percentage of slaughtering the trends, supply and
demand
• Observed and performed on different meat cuts of
poultry meat in local market and prefer weights
Live Poultry: This refers to birds sold alive, typically
chickens or turkeys, requiring the buyer to slaughter
and process them.This option is often favored by
consumers seeking fresh, locally sourced poultry or
those with cultural preferences for specific
processing methods.
Dressed Poultry: This refers to birds that have been
slaughtered, cleaned, and prepared for cooking. It
offers convenience and saves consumers the time
and effort of processing.
Carcass weight-refers to the weight of the bird after
slaughter, removing inedible parts like feathers, head,
and viscera.
- Factors Influencing Carcass Weight:
Breed, age, diet, and fat content all influence carcass
weight.
- Factors Influencing Dressing Percentage:
Factors like breed, gender, and fat level can affect
dressing percentage. For example, birds with higher
fat content tend to have higher dressing percentages.
• Local Market Trends:Observing the prices of live
and dressed poultry in the local market can reveal
trends in dressing percentage. For example, if the
price difference between live and dressed poultry is
significant, it might indicate a lower dressing
percentage for birds sold live.
Taleon
Slaughter Trends:
Religious Holidays: Some religions have specific
dietary guidelines that influence poultry
consumption, leading to increased demand during
certain holidays.
Seasonal Demand: Poultry consumption might
increase during specific seasons, like summer or
winter, due to cultural traditions or weather
conditions.
Consumer Preferences: Consumer preferences for
specific breeds, sizes, or processing methods can
also influence slaughter trends.
Supply and Demand
Supply: Factors like weather conditions, disease
outbreaks, and feed costs can affect the supply of
poultry.
Demand: Consumer preferences, income levels, and
cultural factors influence demand for poultry.
Preferred Weights for
Meat Cuts
Breast: The breast is a popular cut, often preferred for its
leanness and versatility. Consumers might prefer larger
breasts for roasts or smaller breasts for individual portions.
Legs and Thighs: These cuts are often preferred for their
flavor and juiciness. Consumers might prefer larger legs
and thighs for grilling or smaller portions for stews.
Wings: Wings are often used for grilling or as appetizers.
Consumers might prefer larger wings for grilling or smaller
wings for snacking.
Types of Poultry Meat
Poultry meats-refers to the meat obtained from the
domesticated birds raised for consumption. The
commonpoultry meats include :
Chicken is the most widely consumed type of poultry
meat worldwide. It is known for its versatility, mild flavor,
and affordability. Chicken meat is classified into white meat
(breast and wings) and dark meat (thighs and drumsticks).
Turkey is a larger bird than chicken, often associated
with holiday meals. It also has both white and dark meat,
but the white meat is generally considered leaner and
milder than chicken breast.
Duck meat is richer in flavor and higher in fat content
compared to chicken and turkey. It is typically dark meat
and often served with a sweet berry sauce to balance its
fattiness.
Gutual
Goose is similar to duck, but with a stronger flavor. It is
also primarily dark meat and often roasted at high
temperatures to render its fat.
Pigeon meat, also known as squab, is less common than
other poultry types. It is dark and tender, suitable for
broiling, sautéing, or roasting.
Minimum Requirements for Acceptable
Meat
• Age: Chickens should be of appropriate age for slaughter.
• Weight: A minimum weight requirement ensures sufficient
meat yield.
• Health: Chickens must be free from diseases and parasites.
• Appearance: No signs of bruising, discoloration, or
deformities.
Classification of Meat
Based on Consumption
- Broiler: Young chickens raised for meat production.
- Roaster: Older chickens, typically larger and suitable
for roasting.
- Fryer: Young chickens, ideal for frying.
- Capon: Castrated male chickens, known for their
tender meat.
Quality criteria:
- Conformation: Deep breast, wide back, straight keel
bone, strong legs and thighs, balanced proportions.
- Breast Bone: Straight and strong, no deformities,
thickness.
- Wings: Well-developed, no deformities, intact wingtip.
- Back: Wide and well-developed, no deformities, straight
vertebral ribs.
- Head and Neck: Healthy appearance, healthy comb
and wattles, clear eyes.
- Legs and Skin: Strong legs, consistent skin color,
smooth skin texture.
- Giblets: Clean and fresh, firm heart, smooth liver,
firm gizzard.
- Intestines: Clean and empty, no signs of disease.
Cabanilla
Contaminants:
Contaminants in poultry can arise from various sources, posing risks to
human health.
Types of Contaminants:
- Microbial Contamination: Bacteria like Salmonella and Campylobacter are
common contaminants, often found in the intestines of poultry. Improper
handling during processing and preparation can lead to cross-contamination.
- Chemical Contamination: Pesticides, antibiotics, and other chemicals used
in poultry production can leave residues in the meat. These residues can
pose health risks if not properly managed.
- Physical Contamination: Foreign objects like feathers, bones, or plastic can
contaminate poultry during processing or packaging.
Prevention:
-Proper Handling: Wash hands thoroughly before
and after handling poultry. Separate raw poultry
from other foods and avoid cross-contamination.
- Thorough Cooking: Cook poultry to an internal
temperature of 165°F (74°C) to kill harmful bacteria.
- Safe Storage: Refrigerate poultry promptly after
purchase and store it below 40°F (4°C).
Veterinary Residues
Veterinary residues are drug or chemical substances
that remain in the edible tissues of poultry after
treatment. These residues can pose health risks to
consumers.
Causes:
- Improper Drug Administration: Incorrect dosages,
withdrawal times, or injection sites can lead to
residue violations.
- Extra-label Drug Use: Using drugs for purposes
not approved by regulatory agencies can increase
the risk of residues.
- Poor Record Keeping: Inadequate documentation
of drug treatments can make it difficult to track
withdrawal times and prevent residue violations.
Prevention:
- Veterinary Oversight: Consult a veterinarian for all
poultry health concerns and follow their instructions
regarding drug treatments.
- Accurate Record Keeping: Maintain detailed records
of all drug treatments, including dosages, dates, and
withdrawal times.
- Compliance with Regulations: Adhere to all
regulations regarding drug use and withdrawal times.
Cabillan
Packaging and Storage:
Proper packaging and storage are crucial for
maintaining poultry quality and preventing
contamination.
Packaging:
Clean and Sanitary: Packaging should be clean, free
of holes or tears, and made of food-grade materials.
Proper Labeling: Packaging should be clearly labeled
with the name of the product, weight, date of
packaging, and any relevant storage instructions.
Refrigeration: Poultry should be packaged in a way
that allows for proper refrigeration and prevents
contamination.
Storage:
- Refrigeration: Store poultry in the refrigerator at
40°F (4°C) or below.
- Freezing: Freeze poultry if it won't be used within a
few days.
- Proper Storage: Store poultry on a lower shelf in the
refrigerator to prevent juices from dripping onto
other foods.
Labeling:
Accurate and informative labeling is essential for
consumers to make informed choices about poultry
products.
- Product Name: Clearly identify the type of poultry (e.g., chicken, turkey).
- Weight: Indicate the weight of the product.
- Date of Packaging: Provide the date the poultry was packaged.
- Storage Instructions: Include instructions for proper refrigeration or
freezing.
- Country of Origin: Specify the country where the poultry was raised.
- Processing Information: Include information about the processing method
(e.g., organic, free-range).
- Nutritional Information: Provide details about the nutritional content of
the poultry.
