Market Forms of Poultry and Meat Buying Guide

Questions and Answers

What characteristic should live poultry have?

Thick feet

Heavy body

Long feathers

Clear eyes (correct)

Whole poultry includes a carcass from which feathers, head, feet, and innards have been removed.

False

What should the skin of dressed poultry look like?

Smooth and yellowish

Choice cuts of poultry are usually packed in a ______ and are often frozen or chilled.

box or plastic Signup and view all the answers

Match the following poultry parts with their description:

Drumstick = Lower part of the leg Breast = Meat from the front Thigh = Upper leg part Wing = Part used for flapping Signup and view all the answers

What color should beef be to indicate freshness?

Bright red with yellow fat Signup and view all the answers

Poultry includes livestock such as cows and pigs.

False Signup and view all the answers

What should meat smell like if it is fresh?

Fresh smell and free from slime Signup and view all the answers

A __________ is a young chicken whose meat is tender and soft.

broiler or fryer Signup and view all the answers

Match the type of poultry with its description:

Broiler/Fryer = Young chicken, tender meat Roaster = Chicken aged four to six months Stag = Male chicken less than ten months old Hen = Mature female chicken bred for more than ten months Rooster = Mature male chicken with rough skin and dark meat Signup and view all the answers

Study Notes

Market Forms of Poultry

Live poultry should have clear eyes, small feathers, and fine feet indicating youth.
Whole poultry is a carcass with feathers, head, feet, and innards intact.
Dressed poultry has feathers and innards removed; skin should be smooth, yellowish, and free from foul odor.
Choice cuts of poultry include parts like drumsticks, wings, necks, and gizzards, typically packaged and frozen or chilled.

Buying the Right Kind of Meat

Purchase clean meat from sellers practicing good sanitation, ensuring preparation areas are hygienic.
Look for inspected and stamped marks to confirm authenticity of the meat.
Familiarity with various cuts of meat is crucial for recipe preparation.
Beef should be bright red with yellow fat; pork must be light pink and firm with white fat.
Fresh meat should smell pleasant, be free from slime, and be properly refrigerated or frozen.
Ensure meat is wrapped appropriately to maintain quality.

Poultry Types

A broiler or fryer is a tender young chicken.
A roaster is typically four to six months old, suitable for grilling or roasting.
A stag is a male chicken under ten months old.
A hen is a mature female chicken over ten months.
A rooster is a mature male chicken with rough skin and dark meat.

Cured or Processed Meats

Processed meats are preserved with agents like salt; examples include tocino, ham, longanisa, and canned meats.

Characteristics of Meat Cuts

Tender cuts come from less used parts, e.g., sirloin and tenderloin.
Less tender cuts are from active muscle areas, including hocks and flank.
Tough cuts, like bulalo, require longer cooking times.

Market Forms of Pork and Beef Cuts

Pork cuts include head, loin, spareribs, and belly, among others.
Beef cuts include fat back and pork chop.

Kinds of Meat and Poultry for Processing

Meat is derived from animal muscle fibers, composed of protein and water.
Various meats include pork, veal, beef, venison, carabeef, chevon, lamb, and mutton.
Fresh meat is sold unpackaged post-slaughter; chilled meat is kept cold within 24 hours; frozen meat is solid at low temperatures.

Processing Meat and Poultry

Processed meats are preserved through canning, drying, salting, and smoking.
Preservatives, emulsifiers, and stabilizers are common food additives to enhance quality and prevent spoilage.

Packaging of Processed Meat and Poultry

Packaging extends shelf life and helps maintain cleanliness and aesthetic appeal.
Effective packaging materials include aluminum foil, glassine paper, and saran film.
Good packaging should suit the product, sustain freshness, and protect against contamination.

Considerations for Choosing Packaging Materials

Assess product composition, size, shape, and aroma to select suitable packaging.
Protect products from light exposure to prevent discoloration.

Steps in Costing Processed Meat and Poultry

List ingredients, determine costs, and calculate cost per portion before adding operational and packaging costs for pricing.

Types of Fish and Shellfish for Processing

Fish are categorized as finfish and shellfish, with finfish having fleshy meat on both sides of the skeleton.
Shellfish include mollusks and crustaceans, often enclosed in shells.

Nutritive Value of Fish

Fish and shellfish provide protein on par with meat; contain omega-3 fatty acids beneficial for heart health.
Low-fat and calorie content support weight management, while fish is rich in vitamins and minerals.

Characteristics of Fresh Fish

Fresh fish should have bulging, clear eyes, red gills, firm flesh, shiny scales, and an appealing seawater odor.

Description

This quiz covers the essential aspects of poultry market forms and guidelines for purchasing different types of meat. Learn how to identify fresh poultry and meat characteristics, ensuring quality and safety in your selections. Perfect for anyone looking to enhance their knowledge of meat buying practices.