Scribd Logo
Upload

Welcome to Scribd!

  • 16 views

    Poultry Meat and Its Processing

    Uploaded by

    Parvez Khan
    1) Poultry meat is the second most produced meat globally and is widely used in processed meats due to its availability, popularity, and low production costs. 2) Poultry meat such as turkey and chicken is well-suited for further processing because it is more nutritious than red meats with higher protein content and digestibility. 3) Poultry meat processing utilizes techniques like refrigeration, freezing, smoking, curing, dehydration and radiation to preserve meat for longer storage periods. Rapid chilling and freezing are important to maintain quality during storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Poultry Meat and Its Processing

    Uploaded by

    Parvez Khan
    16 views10 pages
    1) Poultry meat is the second most produced meat globally and is widely used in processed meats due to its availability, popularity, and low production costs. 2) Poultry meat such as turkey and chicken is well-suited for further processing because it is more nutritious than red meats with higher protein content and digestibility. 3) Poultry meat processing utilizes techniques like refrigeration, freezing, smoking, curing, dehydration and radiation to preserve meat for longer storage periods. Rapid chilling and freezing are important to maintain quality during storage.

    Original Title

    POULTRY-MEAT-AND-ITS-PROCESSING

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1) Poultry meat is the second most produced meat globally and is widely used in processed meats due to its availability, popularity, and low production costs. 2) Poultry meat such as turkey and chicken is well-suited for further processing because it is more nutritious than red meats with higher protein content and digestibility. 3) Poultry meat processing utilizes techniques like refrigeration, freezing, smoking, curing, dehydration and radiation to preserve meat for longer storage periods. Rapid chilling and freezing are important to maintain quality during storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    16 views10 pages

    Poultry Meat and Its Processing

    Uploaded by

    Parvez Khan
    1) Poultry meat is the second most produced meat globally and is widely used in processed meats due to its availability, popularity, and low production costs. 2) Poultry meat such as turkey and chicken is well-suited for further processing because it is more nutritious than red meats with higher protein content and digestibility. 3) Poultry meat processing utilizes techniques like refrigeration, freezing, smoking, curing, dehydration and radiation to preserve meat for longer storage periods. Rapid chilling and freezing are important to maintain quality during storage.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 10

    POULTRY MEAT AND ITS

    PROCESSING
    Dr. R. K. Jaiswal
    Asstt. Prof.-cum-Jr. Scientist
    Dept. of Livestock Products Technology
    Bihar Veterinary College
    Bihar Animal Sciences University
    Patna-800014 (Bihar)
    Introduction

    • In global meat production poultry meat is taking the


    second place after pork.
    • Due to its widespread availability and popularity and its
    mostly very competitive production cost, poultry meat has
    an increasing share as a raw material in processed meat.
    • Turkey and chicken meat is very suitable for further
    processing purposes.
    • Poultry meat is of higher nutritive value than that of other
    red meats, because of its higher protein content and
    better digestibility.
    Composition of carcass
    Flow chart for poultry slaughter, cutting and packing
    Poultry meat processing
    • Poultry meat processing utilises the principles of refrigeration,
    freezing, smoking, curing, dehydration, freeze drying, canning
    and ionising radiations
    • a) Chilling – Chilling storage of poultry is for only less than a
    month. Birds to be stored longer should be frozen.
    • The lower the temperature of storage, the longer the birds
    stored without undesirable changes.
    • Compared to room temperature, the storage life was
    extended 2 days at 10˚C, 6 days at 4.4˚C and 14 days at 0˚C.
    However, the rapid chilling is always advisable in the cases of
    poultry meat as the onset and outset of rigor takes at early.
    • b) Freezing - Poultry can be kept in good conditions for months if
    freezing is prompt and rapid and storage temperature is low
    enough.
    • Fairly rapid freezing is desirable since it produces a light golden
    colour because fine ice crystals are formed within the fiber while
    slow freezing causes the flesh to be darker.
    • The storage temperature should be below – 17.8 ˚C and RH above
    95% to reduce surface drying.
    • Rapid freezing of poultry is desirable since it causes tissues to
    become very pale.
    • However, most poultry is sharp frozen at about – 29 ˚C or less in
    circulating air or on a moving belt in a freezing tunnel.
    • c) Modified atmospheric storage – Increasing carbon
    dioxide concentration to 10 – 20%in the atmosphere of
    store chickens inhibits the growth of psychrotrophs.
    • The use of store chicken inhibits the growth of
    psychrotrophs.
    • The use of films of both high and low gas permeability in
    combination with CO₂ atmosphere shows that the CO₂
    atmosphere is the significant factor in reducing microbial
    counts.
    • d) Ionising radiation – It is a potentially useful form of
    preservation.
    • Besides from its desirable ability to inactivate micro –
    organisms, it also results in the breakdown of various lipids
    and proteins to often undesirable odours.
    Preparation of Carcasses for Cooking

    • Chicken is available either chilled or frozen state. Chilled


    Poultry should be kept uncooked, loosely wrapped and
    unfrozen in the refrigerator. It is good practice to wash the
    residues from the surface of the carcass before using.
    • Frozen poultry
    • For freezing poultry should be tightly wrapped in moisture
    vapor proof film and then it should be frozen as soon as
    possible. Its undesirable to unfreeze poultry for a second time
    because freezing and thawing releases fluid which is called
    drip. And at that stage chances of bacterial contamination
    increase.
    Thawing of poultry
    • For the thawing of chicken is placed in
    refrigerator for 12-24 hours, or place it in a
    pan under running cook water in its original
    wrapping for about ½- than. All frozen turkey
    should be thawed slowly and never at room
    temp or in warm water.
    Methods of Cooking
    • Frying
    • Broiling
    • Roasting
    • Stewing
    • Braising

    You might also like