Poultry & Poultry Products

introduction

Poultry refers to domesticated birds raised for their meat, eggs, or feathers. This
category includes various birds such as chickens, turkeys, ducks, geese, and
sometimes even quails or pigeons, primarily for their utility in food production.
Poultry farming is a significant component of agriculture worldwide, contributing
significantly to global food production due to the versatility and nutritional value
of poultry products.
 POULTRY COMPOSITION AND STRUCTURE

Poultry, such as chickens, turkeys, ducks, and geese, are birds

primarily raised for their meat and eggs. Their composition and
structure are similar, though there can be slight variations among
different species. Here's an overview
Muscle Tissue: Poultry meat primarily consists of muscle tissue. It contains
proteins, water, and a moderate amount of fat. The breast meat is leaner, while
the legs and thighs contain slightly more fat.
• Bones: Poultry bones are lighter and more delicate compared to
bones in other types of meat. They're often found in cuts like wings,
thighs, drumsticks, and the carcass after processing.
Feathers and Skin:

• Feathers: Poultry species have distinct feather

structures, aiding in insulation, flight (if applicable) and
protection.

• Skin: Varies in thickness, texture, and pigmentation

across different poultry breeds.
 POSTMORTEM CHANGES IN POULTRY

Avian influenza (Fowl plague, highly pathogenic

avian influenza (HPAI))

Postmortem findings :

Birds that die with the peracute form of AI may show

no significant gross lesions

Dehydration

In highly pathogenic influenza virus, fibrinous exudate

is found in airsacs, oviduct, peritoneum and pericardial
sacs.

The picture of the avian influenza(Fowl Plague,highly

pathogenic avian influenza (HPAI))
A post-mortem examination, also known as an autopsy, is the
examination of a body after death. The aim of a post-mortem is to
determine the cause of death.

Post-mortems are carried out by pathologists (doctors who specialise in

understanding the nature and causes of disease).

Laryngotracheitis (LT)

Postmortem findings:

Inflammation of the larynx and trachea leading to necrosis and

haemorrhage of mucosa

Extension of infection to the bronchi, lungs and airsacs

Death due to pseudomembranes or cheesy plugs in the trachea

Poultry Cookery
Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used
as food. Types of poultry include chickens, ducks, geese, turkey, quail, pheasant. All
poultry is processed in a similar manner. It is either cooked whole or segmented in a
number of ways depending on how it is to be used.
Poultry refers to meat derived from some domesticated
birds such as fowls, guinea fowls, turkeys, ducks and
pigeons. The composition and nutritive value of poultry
is similar to that of meat from animals. In poultry,
especially fowls and turkeys, the fat lies under the skin
and around the giblet; it is not embedded between the
fibres as in meat. Poultry has lower fat content than
meat and is therefore more easily digested than meat.
Poultry can be classified in two: white meat and dark
meat, the white meat consists of meat derived from the
breast and wings of the bird while the dark meat refers
to those gotten from the legs. The white meat is more
digestible than the dark meat, this is because the dark
meat is more muscular and of coarser fibre because of
the greater muscular activity of the legs.
FOOD VALUES OF POULTRY
Protein: like meat, poultry flesh is rich in protein of good
quality. It is a 1st protein that contains all the essential amino
acid.
Fat: poultry have little fat, but the fat lies under the skin and
around the giblet, especially fowls and turkeys. It is not
embedded between the fibres as in meat.
Vitamins: poultry have small quantity of the B-Complex
vitamins but less nicotinic acid around the legs of the bird
than the breast.
Water: poultry meat virtually contains water.
Minerals Salts: the flesh of poultry contains iron and
phosphorus.
• FACTORS TO CONSIDER WHEN CHOOSING • The weight of the body should be more than that of
POULTRY the feathers.

• There should be plenty of down feathers over the body • The eyes of the bird should be bright and sparkling.
of the bird. The quills on the wings should not be
difficult to remove. There should be no long hair on • The bird should not look dull but lively.
the thigh.

• The comb and wattles should be small, bright red in • There should be no grains of corn in the crop.
colour.

• The legs should be smooth and pliable; the scales of

the legs should not be thick but slightly overlapping.

• The feet should be supple and the beak pliable.

• The breast should be plump. The prominent bones e.g
back bone should be covered with flesh.
 COOKING METHODS OF POULTRY

Deep frying

Deep-frying is a dry cooking technique that seals

the outside of food in pre-heated fat or oil at
temp ranging between 350°-375°
 COOKING METHODS OF POULTRY

Grilling Poultry

Grilling is a method of cooking food on a

surface that sits above a heat source containing
red glowing charcoal.
 COOKING METHODS OF POULTRY

Roasting Poultry

Roasting is a dry heat cooking technique in a

closed environment.
 COOKING METHODS OF POULTRY

Braising

Braising is a combination cooking method that

sears food in a frying or roasting pan. It
produces a savory liquid because flavors
extracted from the food become concentrated
during a slow cooking process.