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Poultry

Poultry. Chapter 8. Chicken Poultry . http://www.youtube.com/watch?v=gdf3-92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34. Chicken anatomy. Sex is not important for young birds, but in older birds , the difference in the taste, texture and yield diverge dramatically b/w the sexes.

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Poultry

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  1. Poultry Chapter 8

  2. ChickenPoultry • http://www.youtube.com/watch?v=gdf3-92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34

  3. Chicken anatomy • Sex is not important for young birds, but in older birds, the difference in the taste, texture and yield diverge dramatically b/w the sexes. • You can purchase parts of chickens and turkeys. Parts are often available as bone-in, boneless, skin-on and skinless. • Kosher chickens are prepared according to Jewish dietary laws. Allowed to roam free, strong breed, free of hormones and artificial ingredients, raised traditionally = costly.

  4. Selection Factors • Inspection of poultry became mandatory in 1957 • Interstate Commerce and processed poultry • 1968 Wholesome Poultry Products Act: The Agency monitors meat and poultry products after they leave federally inspected plants. Require state inspection programs to be "at least equal to" the Federal inspection program. • Poultry grading • Grading Factors • Conformation • Fleshing • Fat covering • Other

  5. Chicken Grades • Grade A: Full-fleshed bird that has an attractive appearance. • Grade B: Some dressing defects, torn skin, less attractive. • Grade C: resembles Grade B, parts of carcass might be missing.

  6. Type of Packaging • Moisture-proof • Vapor-proof Designed to withstand freezer temperatures. Ensure you can avoid any unnecessary loss of product.

  7. Chicken Specification • Head On Feet On Style Chicken Cryovac Packed, All Natural Head On Feet On Style Chicken in master bag with six whole chickens to a case. • Raised without Antibiotics. • Fed no animal by-products. • All Vegetable Pure Grain Diet

  8. Packaging Procedure • Raw Refrigerated items are slab-packed • Frozen is layered. • Whole: Frozen birds are individually wrapped. • Whole: Refrigerated birds are slab or bulk packed with crushed ice covering “ice pack procedure”.

  9. Packaging Procedure Continued • “Gas flushed” bags, poultry is packed in plastic, air is flushed and CO2 is replaced. • “Marinade pack”, suppliers pack individual parts, chicken wings and pour a solution over them absorb flavor through channel distribution. • IQF: flash frozen and layered in the case. • “Snap pack” or “shatter pack”, When you remove a layer of product the pieces should snap apart cleanly. If they don’t it has been refrozen.

  10. EP Costs • Raw poultry parts need a cutting and trimming that adds to the AP cost but enhances convenience. • Buyers can order boneless, skinless chicken breasts to save on fabrication costs. Could result in better EP cost. AP Cost EPCost

  11. Example of Product Specification • Intended Use • Exact Name • U.S. Grade or equiv. • Packer brand name • Product size • Product yield • Size of container • Type of Packaging material • Packing Procedure • Product Form • Preservation Method Broiler/Fryer, raw Used for fried chicken lunch entrée U.S Grade A Quarter chicken parts, cut from whole birds, weighing between 2.5 -3.24 # dressed weight. No variety meats Ice packed in reusable plastic tubs Approximately 30# per tub.

  12. Storing Poultry • Poultry can last up to 4 -7 days. • Stored in ice as is with a tray underneath for melting ice. Add more ice as it melts, every other day drain water. • Maintain temperature of 28°F-29°F. • Keep perpetual inventory.

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