P O U LTRY

AND
GAME
Prepared by:
Cherry G . Gamboa
P O U LTRY
AND
GAME
WHAT IS POULTRY?
Poultry refers to several kinds
of fowl that are used as food
and the term includes chicken,
turkey, duck, pigeon, and quail.
Vocabulary

*Fowl - the flesh of

domesticated birds as food;
poultry.
Different kinds of poultry

1. Chicken
2. Pigeon
3. Quail
4. Duck
5. Itik
Different kinds of poultry
6. Goose
7. Turkey
8. Pheasant
9. Wild Duck
10. Guinea fowl
What is Game?
Birds such as smites that
are hunted for food are
games.
Vocabulary

*smites - a heavy blow or stroke

with a weapon or thehand
What is difference
between poultry and
game?
Nutritive Value/Components of
Poultry and Game

22.6% protein
76.3% water and traces of
fat, vitamins and
minerals
Poultry meat consist of dark and
white muscles.
1.Dark Muscles – are those found in
parts of fowl’s body which are always
used.
Dark Muscles of Poultry

These are the legs, thigh,

wings, neck andrib cage.
Poultry meat consist of dark and
white muscles

1. Dark Muscles are richer in fat,

have more connective tissues
and have higher riboflavin and
myoglobin content.
Riboflavin is a vitamin that is
needed for growth and overall good
health.
It helps the body break down
carbohydrates, proteins and fats to
produce energy, and it allows oxygen to
be used by the body.
Myoglobin (symbol Mb or MB) is an iron- and oxygen-
binding protein found in the muscle tissue of
vertebrates in general and in almost all mammals. It is
distantly related to hemoglobin[5] which is the iron-
and oxygen-binding protein in blood, specifically in the
red blood cells. In humans, myoglobin is only found
in the bloodstream after muscle injury.
Myoglobin is the primary oxygen-
carrying pigment of muscle tissues. High
concentrations of myoglobin in muscle
cells
allow organisms to hold their breath for a
longer period of time. Diving mammals such
as whales and seals have muscles with
particularly high abundance of myoglobin.
Poultry meat consist of dark and
white muscles

2. White meat – it is simply

thebreast of the chicken.
Variety meats of poultry and
game

Refers to the meat of

such organs as the gizzard,
heart, kidneys and liver.
Preparation of poultry for
cooking
1. Slaughtering and bleeding
2. Scalding
3. Defeathering
4. Evisceration
5. Deboning/Cutting
Preparation of poultry for cooking
1. Slaughter and bleeding - the killing of
animals for food.
Slaughter and bleeding
Preparation of poultry for cooking
2. Scalding - immerse (something) briefly
in boiling water for various purposes, such
as to facilitate the removal of skin from fruit
or to preserve meat.
Scalding
Preparation of poultry for cooking
3. Defeathering – removing of feather.
Defeathering
Preparation of poultry for
cooking
4. Evisceration – removing of viscera or
internal organs.
4. Evisceration
Preparation of poultry for cooking
5. Deboning – removing of bones.
Deboning
Common Commercial cuts
Commonly available cuts:

Legs

Breast

Sides and saddles

Legs

Drumstick

Thighs

Cutlets.
Chickens and other poultry may
be divided into classes which are
essentially of the same physical
characteristics associated with
age, sex, live weight and/or
breed.
 1. Broiler or Fryer
A broiler or fryer is young chicken, usually 9
to 12 weeks of age, of either sex, is tender-
meat with soft, pliable, smooth-textured skin.
a young chicken suitable for roasting,
grilling, or barbecuing.
Broiler or Fryer
2. Roaster
A roaster is usually 5 to 6 months of age.
Chickens less than 8 months old
and weighing 3 1/2 to 5 pounds
Roaster
3. Capon
A capon is a surgically desexed male
chicken usually under 8 months of
age.
C apons
Since they’ve been castrated, capons don’t develop
in the normal way of a hormone-crazy chicken
teenager. They grow more slowly and put on more
body fat. Because of this, their meat is more tender
and flavorful than that of any other chicken of the
same weight. Capons are great for roasting but can
also be used for braises and poaching.
4. Stag
A stag is a male chicken, usually under 10
months of age, with coarse skin, with somewhat
toughened and darkened flesh.
5. Hen or Stewing Chicken
It is a mature female chicken which is
usually more than 10 months of age. It can
also be a called layer.
Chickens (usually hens) over 10 months old
and weighing 5 to 7 pounds
5. Hen or Stewing Chicken
6. Cock or Rooster
It is a mature male chicken with coarse skin,
toughened and darkened meat and hardened
breastbone tip.
Male chickens over 10 months old weighing 6
to 8 pounds
Cock or Rooster
7. Jumbo Broiler

This is a large chicken about 4

kg. dressed weight which are on
sale especially during the
Christmas holiday.
Jumbo Broiler