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Poultry

Poultry. By Timothy Tran and Madeleine LeBourveau. What is Poultry?. Poultry includes all domesticated birds that are intended for human consumption. Ex. Chickens, turkeys, ducks, geese, guinea fowl, squab (young pigeons), and pigeons. Consumption Data.

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Poultry

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  1. Poultry By Timothy Tran and Madeleine LeBourveau

  2. What is Poultry? Poultry includes all domesticated birds that are intended for human consumption. Ex. Chickens, turkeys, ducks, geese, guinea fowl, squab (young pigeons), and pigeons

  3. Consumption Data • Between 1970 and 2005 annual per capita consumption has more than doubled. • In 2005, 74 pounds of poultry was consumed per capitacompared to 34 pounds of poultry in 1970.

  4. Nutritive Value Poultry provides high quality proteins, vitamins, and minerals to our diet. • Vitamin B – essential to the proper functioning of the human body • Iron – helps maintain the proper supply of oxygen to the body

  5. Most of the fat in poultry is stored under the skin – eating without the skin significantly reduces the fat content. • When consuming without skin or added fat, a 3 ½ ounce serving will contain less than 2 grams of fat per serving. Fat content is about the same before and after cooking as long as the skin is not consumed. The cholesterol content of poultry is similar to that in red meats.

  6. Food Safety Raw poultry may be contaminated with Salmonella, Campylobacter, and Listeria monocytogenes. • Salmonella – nausea, fever, headaches, and diarrhea • Campylobacter – nausea, fever, vomiting, muscle pain, and diarrhea • Listeria monocytogenes – nausea, vomiting, fever, headache, backache, and diarrhea 88% of poultry sampled from markets tested positive for Campylobactor.

  7. Prevention Be careful with cross contamination • All surfaces that come in contact with raw poultry must be thoroughly cleaned and sanitized to prevent the spread of pathogens Poultry should always be cooked to 165 °F (74 °C) to destroy all pathogens. Temperature should be taken from the innermost part of the thigh/wing and the thickest part of the breast.

  8. Food Science Dry-heat methods are intended for young, tender birds • Broiling, frying, baking, and roasting • Moist-heat methods should be applied to older, less tender birds to make them tender and palatable. • Braising, poaching, and steaming

  9. Broiling • to cook by direct radiant heat, as over a grill or under an electric current. It is typically done in an electric oven, using only the upper heating element, with the door partially open • The direct heat causes quick browning on the surface, so you may have to decrease the temperature to ensure thorough cooking Myoglobin • Protein globin that holds oxygen in the muscle cells Chicken thighs are a darker meat because they contain more myoglobin, the legs muscles are more frequently exercised causing them to need more oxygen provided by the myoglobin.   Chicken breast contain less myoglobin because the breast muscles are not regularly exercised and require less myoglobin

  10. Maillard reaction • responsible for browning on surface of meats and poultry. Reaction between an amino acid and a reducing sugar upon the application of heat. • Overall browning of cooked poultry is mostly the product of the maillard reaction but also the breakdown of myoglobin Easy Garlic Broiled Chicken • 1/2 C Butter • 3 Tbsp garlic, minced • 3 Tbsp Soy Sauce • 1/4 tsp Pepper • 1 Tbsp Parsley • 6 pieces of chicken: boneless drumsticks and/or thighs, with skin

  11. Baked Popcorn Chicken • Olive oil with cooking spray • 2 Egg whites • 1 Tbsp Dijon mustard • 1 Tbsp Horseradish • 1/2 Tsp Salt • 2 C Panko (Japanese-style) breadcrumbs • 1 1/2 lbs Chicken breast, boneless, skinless, cut into 1 inch cubes - Oil cooking spray used as a non-stick agent as well as assisting with browning. - Eggs help bind the chicken and breadcrumbs together. - Breadcrumbs just serve as a texture contrast. - Baking, dry heat method. Baking does not require any addition of fat, so it is often used as an alternative to frying.

  12. Works Cited Bennion, Marion, and Barbara Scheule. Introductory Foods. Upper Saddle River, NJ: Pearson, 2010. Print. "Cookbook:Broiling - Wikibooks, Open Books for an Open World." Wikibooks. Wikibooks, 26 Sept. 2011. Web. 16 Nov. 2011. <http://en.wikibooks.org/wiki/Cookbook:Broiling>. "Maillard Reaction." Wikipedia, the Free Encyclopedia. 20 Sept. 2011. Web. 16 Nov. 2011. <http://en.wikipedia.org/wiki/Maillard_reaction>.

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