MODULE #:16�FOOD SCIENCE

WHY EVERYONE LOVES CHICKEN!!

• Americans eat more than 100 pounds of poultry per year.
• Chicken is more widely consumed than any other meat.
• Consumers love the taste and practicality; it marries well with a variety of flavors, cooking methods and recipes.
• Chicken is an affordable protein.
• Chicken is low in fat, healthy, and is full of nutrients.

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LOCALLY GROWN

• Many grocery stores across Kentucky carry poultry products produced right here in the Bluegrass!

CUTS OF MEAT FROM A CHICKEN

• A chicken can be processed and purchased in many different cuts. Some cuts are white meat and some are dark meat.
• Each cut can be prepared in various ways.

WOG OR WHOLE CHICKEN

• A whole bird without giblets with all parts, including the breast, thighs, drumsticks, wings, back and abdominal fat.
• Quartered WOG A 4-piece is 2 breast quarters (half breast with back and wing attached) and 2 leg quarters (drumstick, thigh and back, all attached). The tail and abdominal fat may or may not be present.
• 8 Piece An 8-piece is 2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portions and 2 wings.

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BREAST FILET

The whole or half of the breast deboned.

TENDERLOIN

• A tenderloin is a whole-muscle product hand-pulled by separating the inner pectoral muscle from the breast and the sternum.
• Tenders Also known as chicken fingers or chicken strips, tenders are chicken meat prepared from the pectoralis minor muscles. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

THIGH

• A thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat.

DRUMSTICK

• A drumstick is produced by cutting a whole leg through the joint between the tibia and the femur. The thigh is removed. The drumstick consists of the drumstick and patella.

WING

• Whole Wing A whole wing is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone.
• Wing Sections The first wing section is described as the wing drumette. The second wing section is described as the wing portion. Wing sections are usually equal proportions of wing portions and drumettes.

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LEGS

• Legs Obtained by cutting at the natural seam through the hip joint (articulation between the femur and the pelvis).
• A leg includes the thigh and drumstick jointed or disjointed and may include pelvic meat. It excludes pelvic bones, back skin, abdominal skin and excessive fat.

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TURKEY MEAT CUTS

• Turkey have similar cuts of meat to a chicken, but are larger.
• Turkey meat is also divided into white and dark meat (due to the myoglobin: a red protein that carries oxygen to muscles that need it for flying)
• Various parts of the turkey can also be processed into ground turkey. Ground turkey can be used in the place of ground beef.

PROCESSING OPTIONS

For foodservice, there are two types of processed chicken: commodity and value-added.

• Commodity:
• Chicken sold as refrigerated, frozen or ice packed.
• Frozen commodity poultry can come in three different forms: Tray Pack, Individually Frozen (IF) or Individually Wrapped (IW).
• Value-Added:
• Chicken that has undergone additional processing to add value to the product prior to selling.
• Pre-marinated, trimmed, breaded or shaped chicken products are all examples of value-added chicken.
• It may come ready to cook (RTC) or fully cooked (FC).

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HOW IT’S MADE: CHICKEN PROCESSING

USDA CLASSIFIED CHICKENS

The USDA classifies all processed chickens using one of seven different defined groups:

• Broiler – a chicken raised for its meat, as distinguished from a “layer,” which is a chicken that lays eggs
• Roaster – 5 pounds or higher; less than 10 weeks of age, usually 55 to 60 days of age
• Capon – surgically de-sexed male broilers weighing 7 to 9 pounds and about 14 to 15 weeks of age; plump and tender; capons were once common but are now a specialty item
• Rock Cornish Hen – less than 30 days of age and about 2 pounds
• Rock Cornish Fryer – a small broiler-fryer weighing between 1 and 2 pounds
• Hen – female adult chicken
• Rooster – male adult chicken

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THAWING GUIDELINES

Refrigeration

• Thaw uncooked chicken overnight in a leak-proof bag or covered on a plate on the lowest shelf to prevent it from dripping down on prepared foods.

Microwave

• Microwave thawing is not effective for large items.
• Thaw only a few portions at a time.

Cold Water

• Defrost in cold water in its airtight packaging or in a leak-proof bag. Submerge chicken in a sink full of cold water, changing the water every 30 minutes.
• Sanitize the sink and other utensils.

Fully Cooked (FC) Chicken

• Do not thaw fully cooked frozen products.
• Cook product from a frozen state.
• Follow the cooking instructions accordingly.

Always cook thawed meat immediately.

COOKING GUIDELINES

• Always cook chicken to a minimum internal temperature of 165°F at its thickest part as measured with a meat thermometer.
• Please note the following guidelines for preparing food products for safe consumption as provided by the USDA.
• Wash hands with soapy water for at least 20 seconds before and after handling raw meat and poultry.
• Wash cutting boards, dishes and utensils with hot, soapy water.
• Clean spills immediately.
• Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce and cooked foods.
• Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F.
• Refrigerate cooked meat and poultry within two hours after cooking.

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SAFE STORAGE TIPS

Refrigeration

• Refrigerators should be kept at 36-40°F. Use a refrigerator and freezer thermometer.

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Physical Storage

• For extra protection, separate chicken from other foods; prevent chicken products from dripping onto other items in the refrigerator.
• Store uncooked meat and poultry items together—separate from cooked foods.

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Process and Transporting

• Use FIFO: First In, First Out. In other words, use older product first before opening a newer package of the same product.
• When transporting cooked food to another dining site, place it in an insulated container or ice chest until ready to eat. Keep foods below 40°F or above 140°F.
• Clean up spills with hot, soapy water.

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Fully Cooked Components

• Do not thaw fully cooked frozen, breaded or formed products unless otherwise directed.
• Cook product from a frozen state.
• Follow the cooking instructions accordingly.

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WHAT’S IN A LABEL?

WHAT’S IN A LABEL?

Free Range

• “Free range” means the animal has access to the outside. Generally, this does not mean the chickens have a large, grassy “range” but that they are given access to a fenced area or pen, outside the chicken house

WHAT’S IN A LABEL?

Organic

• The USDA defines “organic” production and prohibits the use of the term “organic” on packaging of any food product not produced in accordance with its rules.
• The USDA standards for organic production prohibits the use of antibiotics in animal production and requires the use of feed made from organic ingredients, among many other requirements.
• The organic food label does not indicate that the product’s safety, quality or nutritional attributes are any higher than the conventionally raised product.

WHAT’S IN A LABEL?

No Added Hormones & Steroid Free

• The USDA regulations prohibit the use of artificial or added hormones in the production of poultry in the United States.
• The claim “no hormones added” or “no steroids” cannot be used on poultry labels unless it is followed by a statement that says, “Federal regulations prohibit the use of hormones or steroids in poultry.”

WHAT’S IN A LABEL?

Raised without Antibiotics

• “Raised without antibiotics” on chicken packaging indicates that the flock was raised without the use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease.
• All chicken is “antibiotic-free” in the sense that no antibiotic residues are present in the meat due to the withdrawal periods and other precautions required by the government and observed by the chicken producers.

WHAT’S IN A LABEL?

Farm-Raised

• All chickens are raised on farms, so any chicken could be labeled “farm-raised.” When this term is used on restaurant menus and the like, it usually refers to chickens raised on a local farm.

WHAT’S IN A LABEL?

Natural

• Under USDA regulations, a “natural” product has no artificial ingredients, coloring ingredients or chemical preservatives and is minimally processed, just enough to get it ready to be cooked. Most ready-to-cook chicken can be labeled “natural” if processors choose to do so.

WHAT’S IN A LABEL?

Cage Free

• You might see this label on chicken packages. However, no chickens raised for meat are kept in cages. They are all raised cage-free in large barns.

CHICKEN NUTRITION

• Dark meat has more nutrients than white meat.
• Skinless, chicken breasts are extremely lean with very little saturated fats
• Cooking methods and the presence of skin will change the fat content of chicken.

CHICKEN NUTRITION

White meat or dark meat, chicken is nutritious and an excellent source of:

• Protein—required for the structure and function of organs and tissues, component of amino acids and DNA
• Niacin—builds and maintains healthy skin, aids in digestion
• Phosphorus—helps in the formation of bones and teeth
• B6—Protein metabolism, brain development, hormone development, and amino acid synthesis
• B12—Protein metabolism, formation of red blood cells, maintenance of central nervous system
• Vitamin D—aids in the absorption of calcium,
• Calcium—skeletal function and structure
• Iron—component of hemoglobin
• Zinc—in every cell of the body, aids in growth and reproduction, supports immunity, wound healing, maintains taste and cell

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TURKEY VS CHICKEN NUTRITION

• Turkey is actually leaner than chicken (fewer calories and fat)
• Chicken is slightly higher in B vitamins
• Chicken has vitamin A, which is not found in turkey at all.
• Turkey is higher in minerals such as iron and copper

NUTRITION LABELS�

EGGS

• All species of poultry eggs can be consumed, but chicken egg production is the most economical.
• Layers are hens specifically used for egg production.
• A layer can produce about 285 eggs per year.
• Eggs can have white, brown, or blue/green shells and different levels of speckling.
• The color of the egg is determined by the breed of chicken.
• Regardless of the shell color, the nutritional value is the same.

EGG SIZES

EGG NUTRITION

• Large eggs only have 70 calories
• Eggs are rich in many necessary vitamins and minerals, including vitamin A, Calcium, Iron, and Protein
• Eggs also contain many disease fighting nutrients:
• Lutein—Healthy Eyes
• Zeaxanthin—Healthy Eyes
• Carotenoids—reduces the risk of macular degeneration, leading cause of blindness in aging adults
• Choline—Helps with brain development and memory

Eggs can be prepared in variety of ways:

Scrambled, Baked, Boiled, Poached, Fried

• Eggs should be collected often, washed, stored in the refrigerator (below 40 degrees)
• Eggs can be good for 4-5 weeks
• Egg Float Test: To test the freshness of the egg, place the egg in jar of water.
• At the bottom, on its side: FRESH
• At the bottom, on its end or in the middle: USE IT SOON
• Floating on top of water: BAD!

EGG STORAGE AND SHELF LIFE

VIDEO

U.S. Farmer Braden Boomsma - Braden describes the rigorous steps on his farm to ensure proper hen care and eggs that are safe to eat.

VIDEO

U.S. Egg Farmers Sandra and Daniel Lausecker - Sandra and Daniel Lausecker never imagined they would be working on the family farm. Today they are proud to be the third-generation egg farmers with a passion for caring for their birds.

VIDEO

Food Safety and Disease Prevention - Each step from hen to home is designed to ensure safe, wholesome eggs.

VIDEO

Egg Farm Sustainability - Egg farmers embrace their role in protecting the environment for future generations.