Poultry

PRESENTED BY GROUP 4
What is Poultry?

 Poultry - refers to several

kinds of fowl that are used as
food and the term includes
chicken, turkey, duck, pigeon,
and quail.
Nutritive Value/Components of Poultry

 22.6% protein

 76.3% water and traces of fat, vitamins and minerals

Poultry meat consist of dark and white
muscles

 Dark Muscles – are those found

in parts of fowl’s body which are
always used. These are the legs,
thigh, wings, neck and rib cage.
 Dark Muscles are richer in fat,
have more connective tissues
and have higher riboflavin and
myoglobin content.
Poultry meat consist of dark and white
muscles

 White meat – it is simply the

breast and wings of the chicken.
Preparation of poultry for cooking

1. Slaughtering and bleeding

2. Scalding
3. Defeathering
4. Evisceration
5. Deboning/Cutting
Preparation of poultry for cooking

 Slaughter and bleeding - the

killing of animals for food.
Preparation of poultry for cooking

 Scalding - immerse (something)

briefly in boiling water for various
purposes, such as to facilitate the
removal of skin from fruit or to
preserve meat
Preparation of poultry for cooking

 Defeathering – removing of
feather.
Preparation of poultry for cooking

 Evisceration – removing of
viscera or internal organs.
Preparation of poultry for cooking

 Deboning – removing of bones.

Classifications of Chicken

 Chickens and other poultry may be

divided into classes which are
essentially of the same physical
characteristics associated with age,
sex, live weight and/or breed.
Classification of Chickens

 Chickens and other poultry may be

divided into classes which are
essentially of the same physical
characteristics associated with age,
sex, live weight and/or breed.
Classification of Chickens

 Broiler or Fryer - A broiler or

fryer is young chicken, usually 9
to 12 weeks of age, of either sex,
is tender- meat with soft, pliable,
smooth-textured skin. A young
chicken suitable for roasting,
grilling, or barbecuing.
Classification of Chickens

 A roaster is usually 5 to 6 months

of age. Chickens less than 8
months old and weighing 3 1/2 to
5 pounds
Classification of Chickens

 Capon - A capon is a surgically desexed male

chicken usually under 8 months of age. Since
they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager. They grow more slowly and put on
more body fat. Because of this, their meat is
more tender and flavorful than that of any
other chicken of the same weight. Capons are
great for roasting but can also be used for
braises and poaching.
Classification of Chickens

 Stag - A stag is a male chicken,

usually under 10 months of age,
with coarse skin, with somewhat
toughened and darkened flesh.
Classification of Chickens

 Hen or Stewing Chicken - It is a

mature female chicken which is
usually more than 10 months of
age. It can also be a called layer. 
Chickens (usually hens) over 10
months old and weighing 5 to 7
pounds.
Classification of Chickens

  Cock or Rooster - It is a mature

male chicken with coarse skin,
toughened and darkened meat and
hardened breastbone tip. Male
chickens over 10 months old
weighing 6 to 8 pounds.
Classification of Chickens

 Jumbo Broiler - This is a large

chicken about 4 kg. dressed weight
which are on sale especially
during the Christmas holiday.