IDENTIFYING POULTRY AND GAME
POULTRY - refers to any domesticated avian
species, and poultry products can range from a
slaughtered carcass to a highly refined product such
as a frankfurter or nugget.
COMMERCIAL POULTRY
CHICKEN has white and dark meat and when
prepared without its skin has little fat. It is adaptable,
economical and readily available.
The four classes of chicken are:
1. Capon
2. Broiler/Fryer
3. Cornish game hen
4. Fowl (Poussin)
TURKEY has white and dark meat and when
prepared without its skin has little fat.
YOUNG TOM and HEN are classes of turkey.
DUCK is a dark meat bird. The most commonly
prepared is the broiler and roaster duckling.
GOOSE is a very fatty dark meat bird. Young and
mature are the classes of goose.
GUINEA is a domesticated game bird. It has tender
light and dark meat with little fat.
PIGEON is one of the oldest birds known to humans.
The most common edible form found in the US is
squab, which has dark, tender meat with little fat.
PHEASANT is the most popular game bird in the
US.
QUAIL is the most commonly available game bird
and is related to the pheasant.
Factors that can cause meat spoilage:
1. STORAGE TEMPERATURE.
- this is the main factor that affects the shelf life of
raw poultry meat whose spoilage is mainly due to
microbial growth and metabolism.
2. MICROBIAL CONDITION
- this refers to the initial bacterial load of the freshly
processed product.
3. EVISCERATION
- The increase in spoilage rate and spoilage bacteria
on fully eviscerated poultry to the fact that the
abdominal region of the carcass is open to
contamination and water used for washing these
may be a means of spreading spoilage bacteria.
4. BREAST MEAT COLOR
- According to Allen et al in 1997, darker broiler
breast meat fillets have a shorter shelf life than
lighter breast meat fillets and the shorter shelf life
may be due to differences in pH.
5. OTHER FACTORS
- storage on ice, film permeability, scalder water
temperature and chlorinization of the chiller water.
REFRIGERATOR HOME STORAGE:
1. Take note of the expiration date of purchased
products.
2. Refrigerate purchased products promptly.
Ensure that the fridge is clean, sanitized and
odor-free.
3. Freeze poultry if you will not use it one to two
days after purchased.
POULTRY MEAT SPOILAGE
According to G.C Mead in Poultry Meat Processing
and Quality (2004), poultry meat is a highly
perishable commodity, the main reason being that it
provides an excellent medium for microbial growth.
4. Follow the FIFO (First in, First Out) rule. Use
the first items purchased to ensure quality and
safety.
5. Follow the handling recommendations on the
products.
PRACTICAL ACTIVITIES
INSTRUCTION: Prepare a report according to the topic assigned to your group (please see below
groupings). You will be graded according to your contribution in the group.
Group 1. Research on the types of service ware used for presenting and plating poultry and game bird
dishes. Prepare a report to be submitted in class.
Group 2. Do a survey on the prices of chicken cuts in the market. Which is expensive? Cheap? Rare?
Prepare a report to be delivered in class.
Group 3. Within Europe, the European Union Treaty of Amsterdam acknowledges that animals are sentient
beings, rather than being agricultural products or commodities. Research on the legislative and/or religious
requirements for the “humane” slaughter of poultry and game in the Philippines. Write a report to be
submitted in class.
GROUP 1
GROUP 2
GROUP 3
CHRISTINE JOY
BRENDA
FAYE CHARYLLE
AZALEA KEI
HERSHEY AUBREY
PRAIRIE DAWN
ERIKA ALVY
SHANAIAH DRUCE
QATARINA HEIDALOU
CHRISTINE JOYCE
GLOMAR
RJ CLARENCE
DEEJAY
JASTIN DAVE
LANCE ANDREI
MARK JERSON
SAMUEL AARON
KENNETH PAUL
KARL AEROL
AKELISE JADE
MARK JERICO
RIEL LAWRENCE
AERON DAVE
PAUL ANGELO
JERICHO
JULIUS