Poultry and Egg Production

1
Poultry and Egg Production

• P. 151-155

2
(No Transcript)
3
Composition of Meat

• Dark Meat
• Compared to White Meat
• Skin

4
Nutrient Value

5
Poultry Meat Consumption

• Meat consumed per year
• Antigua 144 lbs
• 5. US 99 lbs
• KFC
• Serves 3 billion pieces of chicken per year
• Restaurant is in 56 countries

6
(No Transcript)
7
(No Transcript)
8
Meat Products

• Greater than 60 of poultry meat is sold cut-up
  (not as a whole bird)
• Greater than 60 of poultry meat is sold as a
  ready to cook item

9
Composition of Eggs

• Shell has pores
• Egg Yolk
• Egg White

10
Nutrient Value

• Contains many essential nutrients
• Very nutrient dense
• One of the most important foods
• Provide to the human diet
• Protein
• Vitamins
• Minerals
• High in cholesterol

11
Egg Products

• Eggs are unique compared to other food products
• Ready to eat in their natural state

12
Eggs

• Graded according to weight and quality
  characteristics
• Usually sorted by color for consumer purposes
• White-shell vs. Brown-shell

13
Eggs

• Exterior Quality Factors
• Done by visual observation

14
Eggs

• Interior Quality Factors
• Done by candling (light shone through egg)

15
Imperfections

• Check
• Crack
• Blood Spot

16
Quality Grades

• AA, A, B, C
• Cartons predominately
• Processed products
• Broken out eggs are pasteurized (not required)
• Generally homogenized so it is easy to use in
  bulk for large companies

17
Size

• Pee Wee
• Small
• Medium
• Large
• X-Large
• Jumbo

18
Eggs
19
Eggs
20
Egg Consumption

• Leading Egg Consuming Countries
• Japan 44lbs
• U.S.
• 244 eggs per year 30 lbs
• Purchased / consumed as an egg

21
Feathers and Down

• Some poultry is raised primarily for feathers and
  down
• Down
• Used for

22

• Chapter 4 Poultry and Egg Products
• Know the typical age and slaughter weight of the
  different kinds of poultry.
• What doe eggs and poultry meat provide to the
  human diet?
• What countries consume the most poultry meat and
  eggs?
• How much do U.S. consumers consumer?
• What is down and what is it used for?
• What are the different grades of eggs?
• What are some the internal and external quality
  factors of an egg?