Poultry and Game Cengage Learning家禽及野味圣智学习.pptVIP

Poultry and Game Chapter 14 Objectives Distinguish between poultry and feathered game Describe how game differs from domesticated animals Explain poultry inspection and grading Summarize the quality factors for carcasses and parts Objectives (cont’d.) Outline the different categories of chicken List several species of furred and feathered game Differentiate between hare and rabbit Poultry Birds have been domesticated for over 4,000 years Poultry Has a high protein content Is easier to raise and transport than cows and pigs Is considered a staple on most menus Buying and Storing Available from a variety of sources Broadline distributors to local merchants Know your supplier and ensure their sanitary practices Poultry should be delivered at freezing for fresh products or hard frozen Inspect for signs of temperature abuse Buying and Storing (cont’d.) Poultry has a very short shelf life Use fresh product within three days HACCP guidelines Store raw, unprepped product under raw, prepped product Cooked product should be stored on top Or use separate coolers for raw and cooked Federal Poultry Inspection and Grading The USDA inspects all poultry before and after the kill Inspection is mandatory but grading is voluntary There are three retail grades and two procurement grades for poultry Federal Poultry Inspection and Grading (cont’d.) Quality factors for carcasses and parts Conformation (appearance or shape) Fleshing (amount of flesh on the bird) Fat covering Pinfeathers Exposed cuts, tears and broken bones Skin discoloration, blemishes, and bruises Types of Poultry Eligible for Grading Types of poultry that may be graded Chicken, turkey, duck, geese, and guinea Chickens produce two major protein sources: eggs and meat Many different forms and packaging styles Turkey is popular as a deli meat and in whole bird roasters Feathered Game Refers to the remaining birds used in food service applications Wild turkey, goose, pheasant, duck, partridge, quail, and woodcock Mu