 Turkey - has white and dark and when prepared without

its skin has little fat.

 Duck – is a dark meat bird. The most commonly prepared
is the broiler or roaster duckling. Aside from its meat,
ducks are raised in the Philippines for their eggs. The balut
(boiled incubated duck’s egg) is sold daily throughout the
archipelago for its delicious flavor and nutritive value
(bar.gov.ph).
 Goose - is a very fatty dark meat bird. It is usually roasted.
 Guinea – is a domesticated game bird. It has tender light
and dark meat with little fat. It is popular in Europe.
 Pigeon – is one of the oldest birds known to human.
 Pheasant – is the most popular game bird in the US. The
meat is mildly flavored and the hen is tender than the
cock.
 Quail – is the most commonly available game bird and is
related to pheasant. Quail is small lean birds.
Poultry Meat Spoilage

According to G.C. Mead in Poultry Meat Processing and Quality

(2004), ‘’the conditions under which poultry are offered for sale differ
widely around the world, but only in more developed regions is there
extensive use of refrigerator for the raw meat.
Throughout the world, poultry meat consumption continues to increase
in both developed and developing countries. In 1999, global production
of broiler chickens reached 40 billion for the first time and, by 2020,
poultry is predicated to become the overall meat of choice (Bilgili,
2002).

Commercial Poultry

“When considering the global marketplace, poultry refers to any

domesticated avian species, and poultry products can range from a
slaughtered carcass to a highly refined product such as frankfurter or
nugget” (Sams, 2001).

Chicken ha white and dark meat and when prepared without it skin has
little fat. The classes of chicken include the following: broiler/fryer,
capon, Cornish game hen, fowl (stewing hens or baking hens, rooster,
poussin.

Group 1
Group

Factors that cause spoilage of poultry meat:

1. Storage temperature. This is the main factor that effects the shelf
life of raw poultry meat whose spoilage is mainly due to microbial
growth and metabolism.
2. Microbiological condition. This refers to initial bacterial load of
the freshly processed product.
3. Evisceration. Although most poultry is purchased fully
eviscerated or us cut-up parts, another factor purported to affect
the shelf life of fresh poultry is whether or not the carcass has
been eviscerated (Sams, 2001).
4. Breast meat color. A study by Allen et al. in 1997 concluded that
darker broiler breast meat fillet have a shorter shelf life than
lighter breast fillets and the shorter shelf life may be due to
differences in ph.
5. Other factors that cause spoilage of poultry meat include storage

on ice, film permeability (when meat is vacuum packed in an

oxygen-impermeable film), scalder water temperature, and
chlorination of the chiller water.