Poultry Principles of Food Science and Processing 2024 PDF

2 Poultry Dr. Mohamed Elsaadany 48  Classification of Poultry Ready-to-eat poultry is classified according to age and gender. Classifications vary from species to species: – Chickens classified as: Broilers Fryers (chicken younger than 10 weeks...

2 Poultry Dr. Mohamed Elsaadany 48  Classification of Poultry Ready-to-eat poultry is classified according to age and gender. Classifications vary from species to species: – Chickens classified as: Broilers Fryers (chicken younger than 10 weeks old) – Turkeys as: Toms Hens Dr. Mohamed Elsaadany 49  Composition of Poultry The composition of poultry (muscle tissue, connective tissue, etc.) is similar to meat. Pigments Turkeys and chickens have both white and dark meat. Dr. Mohamed Elsaadany 50  The grading of poultry Inspection of poultry shipped lines is mandatory. The grading of poultry is voluntary and is paid for by the producer. Three grades are used: A, B, and C. The USDA grade shield is used only when the poultry has been USDA graded. The criteria used in grading are: – Conformation – Fleshing amount and distribution of fat – Freedom from blemishes Dr. Mohamed Elsaadany 51  Types and Styles of Poultry Types and Styles of Poultry “Style” describes the degree “Type” refers to whether it is: to which it has been cleaned or processed: – Fresh – Live – Frozen – Dressed – Cooked – Ready-to-cook – Sliced – Convenience categories – Canned – Dehydrated Dr. Mohamed Elsaadany 52  Preparation of Poultry Preparation Safety Tips all ready-to-cook poultry should be washed inside and out and then patted dry with paper towels. Thawing Frozen Poultry The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead. Dr. Mohamed Elsaadany 54  Determining Doneness Determining Doneness Poultry should always Poultry is sufficiently be heated until well cooked when the done internal temperature reaches 180° to 185°F Doneness may be (82° to 85°C). determined by A thermometer placed in internal temperature, the center of any stuffing color changes, and/or must reach a minimum touch and temperature of 165°F time/weight tables. (74°C). Dr. Mohamed Elsaadany 56  Doneness Color Change. Oven-roasted chicken or turkey will reach a golden brown color. The juices coming out of the bird should run clear. Touch When pressed firmly with one or two fingers, the well-done bird’s flesh will feel firm. – White meat may be firmer than dark. Wiggle the drumstick Dr. Mohamed Elsaadany 57  Storage of Poultry Precautions should be taken in the handling of poultry, because of the possibility of it being contaminated with bacteria. Refrigerated Fresh, ready-to-cook poultry can be kept safely in the refrigerator at 40°F (4°C) or below for up to three days. It is best kept in the bottom portion of the refrigerator to prevent its drippings from contaminating other foods. Dr. Mohamed Elsaadany 60  Storage of Poultry Frozen Thawing Frozen whole poultry can Defrosting is be stored from six to recommended in the twelve months at (-18°C). refrigerator. Breaded or fried poultry Once defrosted, poultry should never be thawed or any other meat should and refrozen. not be refrozen unless it has been cooked. Dr. Mohamed Elsaadany 61  Types of Fish and Shellfish Vertebrate Invertebrate Finfish Shellfish, which includes the invertebrate crustaceans and – Fish that have fins and mollusks. internal skeletons. – Crustacean: An invertebrate animal with a segmented body covered by an exoskeleton consisting of a hard upper shell and a soft under shell. – Mollusk: An invertebrate animal with a soft unsegmented body usually enclosed in a shell. Dr. Mohamed Elsaadany 63 Types of Fish and Shellfish Dr. Mohamed Elsaadany 64  Types of Fish and Shellfish Salt or Fresh Water Lean or Fat Saltwater fish often have a more distinct flavor than Fish are not very fatty freshwater fish. compared to most Some saltwater fish: other meats. – Halibut, cod, and flounder Some freshwater varieties: – Catfish, perch, and pike Dr. Mohamed Elsaadany 65  Purchasing Fish and Shellfish Fish processors may submit to inspection and grading on a voluntary basis. Fish can be purchased fresh or frozen as whole, drawn, dressed, steaks, fillets, and sticks. Dr. Mohamed Elsaadany 68  Signs of Decay in Fresh Changes that occur in a fish after death are that: – The eyes flatten and become concave. – The pupil turns gray or creamy brown. – The cornea becomes opaque and discolored. – The bright red gills turn a paler brown. – Gaping is a sign of aging, or may be a result of rough handling. Dr. Mohamed Elsaadany 69  Purchasing Shellfish Purchasing Live Shellfish Purchasing Processed Lobsters, crabs, oysters, and Shellfish clams all may be purchased Shellfish can also be bought alive and in their shells. cooked in the shell and Shellfish are highly chilled or frozen. perishable. Oysters can be bought live Selecting Live Mollusks in the shell, or shucked and then chilled, frozen, or – Tapping on the shell canned. should cause it to close more tightly. Dr. Mohamed Elsaadany 70  Storage of Fish and Shellfish Fresh fish are best Fresh Shellfish consumed within a day Fresh shellfish should or two of purchase. be eaten the day they Fish should be stored in are bought. the coldest portion of Crabs, usually sold the refrigerator. precooked, should be It should also be tightly stored in the coldest wrapped to prevent part of the refrigerator and used odors from coming in within a day or two. contact with other foods. Dr. Mohamed Elsaadany 72  Storage of Fish and Shellfish Frozen Freezing greatly extends the keeping time of fish that, depending on the type, can be stored in the freezer up to nine months. Thawing Fish is best thawed by transferring it from the freezer to the refrigerator one day before preparation. Dr. Mohamed Elsaadany 73