Chicken Poultry http://www.youtube.com/watch?v=gdf3-
92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34
http://www.youtube.com/watch?v=gdf3-
92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34
ChickenAgeWeightSex Broiler/Fryer9-12 weeks old1.5-3.5 #Either
Roaster3-5 mo. Old3.5 6 #Either Capon< 8 mo old6-10 #Castrated
male Cornish Game Hen 5-7 weeks old1-1.5 #immature Stewing Hen>
10 mo old3-7 #Mature female Stag> 10 mo old3-7 #Mature male
Slide 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. boneless Kosher chickens are prepared according to
Jewish dietary laws. Allowed to roam free, strong breed, free of
hormones and artificial ingredients, raised traditionally =
costly.
Slide 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
Slide 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.
Slide 6
Type of Packaging Moisture-proof Vapor-proof Designed to
withstand freezer temperatures. Ensure you can avoid any
unnecessary loss of product.
Slide 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
Slide 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.
Slide 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 dont it has been refrozen.
Slide 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.
Slide 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
Slide 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
28F-29F. Keep perpetual inventory.