White meat - Wikipedia
Karen Davis explains why chicken meat is not, in fact, healthier than red meat. Although chicken meat has been designated as the main responsible for the transmission of Campylobacter to humans, it is not responsible for % of the. Saturated and trans fats can raise your blood cholesterol and make heart disease worse. Chicken and fish have less saturated fat than most red meat.
A g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10 grams of fat and 27 grams of protein for the same portion of broiled, lean skirt steak. According to the Canadian Medical Association Journalthe unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs.
On most commercial chicken farms CAFOthe chickens spend their entire life standing in, lying on, and living in their own manure, which is somewhat mixed in with the bedding material e. During shipping from the CAFO farm to the abattoirthe chickens are usually placed inside shipping crates that usually have slatted floors.
Those crates are then piled 5 to 10 rows high on the transport truck to the abattoir.
During shipment, the chickens tend to defecate, and that chicken manure tends to sit inside the crowded cages, contaminating the feathers and skin of the chickens, or rains down upon the chickens and crates on the lower levels of the transport truck. By the time the truck gets to the abattoir, most chickens have had their skin and feathers contaminated with feces.
There is also fecal matter in the intestines. While the slaughter process removes the feathers and intestines, only visible fecal matter is removed.
Is chicken really healthier than red meat?
The high speed processing equipment tend to spray the contamination around to the birds going down the processing line, and the equipment on the line itself. At one or more points on most abattoirs, chemical sprays and baths e. Unfortunately, the fecal contamination, once it has occurred, especially in the various membranes between the skin and muscle, is impossible to completely remove.
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Unsourced material may be challenged and removed. July Learn how and when to remove this template message A poussin, or juvenile chicken.
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Juvenile chickens of less than 28 days of age at slaughter in the United Kingdom are marketed as poussin. Mature chicken is sold as small, medium or large. Whole mature chickens are marketed in the United States as fryers, broilers, and roasters. Fryers are the smallest size 2. Most dismembered packaged chicken would be sold whole as fryers.
Broilers are larger than fryers. They are typically sold whole. Even larger and older chickens are called stewing chickens but these are no longer usually found commercially. The names reflect the most appropriate cooking method for the surface area to volume ratio. As the size increases, the volume which determines how much heat must enter the bird for it to be cooked increases faster than the surface area which determines how fast heat can enter the bird.
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For a fast method of cooking, such as frying, a small bird is appropriate: Chicken is also sold in dismembered pieces. Pieces may include quarters, or fourths of the chicken.
A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed. A breast quarter contains the breast, wing and portion of the back; a breast has the back portion and wing removed.HOW TO BUTCHER & PROCESS A CHICKEN (the right way)
Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 8 individual pieces. A 9-piece cut usually for fast food restaurants has the tip of the breast cut off before splitting.
Chicken as food - Wikipedia
Pick of the chicken, or similar titles, refers to a package with only some of the chicken pieces, typically the breasts, thighs, and legs without wings or back. Other parts of the chicken, such as the neck, feet, combs, etc. Most of the products on the menus in such eateries are fried or breaded and are served with french fries.
Cooking The United States Department of Agriculture classifies cuts of poultry in a manner similar to beef. Chicken with mushrooms, tomatoes and spices. Oven roasted chicken with potatoes. Chicken Peking in the Philippines. Butter chicken from India. Raw chicken may contain salmonella. The safe minimum cooking temperature recommended by the U. Battering consist of dipping the meat pieces in a semi-liquid mixture of oil, eggs, water and spices.
The final step in this process is heat treatment to stabilize the coatings on the meat surface. The final heat treatment is carried out by the consumer right before eating.
In large chicken industries, the above processes have been automated by using continuous processing lines. This industrial level processing mainly focuses on comminuted and reconstituted meat parts, in some cases mechanically deboned meat MDM is used for cost reduction.
Some examples of industrially manufactured chicken products are shown in Fig. Canned chicken frankfurters Fig. Canned chicken chunks in different gravies Fig. Chicken nuggets, small size Fig. Chicken wings with bones Fig. Chicken drumsticks belowChicken nuggets, large size above Fig. Chicken 'tocino' raw left and fried right.
Philippines delicacies with high sugar content Even though the large poultry firms dominate the markets, there is still scope for small manufacturers to produce and successfully market similar products of high quality standards using manual processing methods. Examples of technologies and products suitable for the small-scale sector are: