FOS 3042 Lecture Notes - Lecture 11: White Meat, Candling, Glycoprotein
9 Mar 2016
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Document Summary
Chickens are what chickens eat: the diet of a chicken is very important, the intestinal track of a chicken is linear. What is poultry: chickens, turkeys, duck, goose, other. Largest poultry processors: tyson, perdue, banquet, foster farms. Can grow and harvest chickens faster: classification. Usda quality grading is optional: key growth areas. Want it to occur quickly and last for short time: quality. Lots of unsaturated fatty acids: oxdize easily. Dark meat has more chicken flavor and more fat. White meat is less juicy and has better texture. Aircell size: gets bigger as eggs get older, filled with co2. Yolk condition: blood spots, shape, position. Albumen: thickness, becomes less thick as eggs age. Candling: pass an egg over light to check the quality of the egg and whether its fertilized or not. Breaking out: cracking the egg to check the quality, might use a cracking machine. Grade aa lasts for just a few days after production.
