Survey of the Animal Industry
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Transcript of Survey of the Animal Industry
Survey of the Animal Industry
Chapter 4Poultry and Egg Products
Poultry Meat and Egg Production Broiler Chickens makes up most of the worlds
production of poultry meat Other meats consumed
turkeys, roaster chickens, mature laying hens, ducks, geese, pigeons, guinea
Most are slaughter by large companies that are vertically integrated 2001 Sales for top 2 companies
Tyson Foods $25 billion Perdue Farms $2.5 billion
Composition
Meat Dressing percentage
Chickens 78% Turkeys 83%
Edible raw meat from the carcass Chickens 67% Turkeys 78%
Composition of Chicken and Turkey A comparison is shown on table 4.3 on
page 79 Dark meat compared to white meat
higher in calories Lower in protein higher cholesterol
Eggs
Structure Is diagramed on page 79 figure 4.1 Shell
94% calcium carbonate Contains 7000 to 17,000 pore spaces for the exchange
of moisture and carbon dioxide Take a fresh egg and hold it in front of a bright light and
you can see the pore spaces Surrounded by the cuticle
preserves freshness and blocks micro organisms entry into the egg
Two membranes are just inside the shell Attached to the shell Other encloses the eggs contents
Eggs
Structure Air cell
air pocket that forms between the inner and outer membranes
Eggs
Egg White (albumen) Has Four Distinct layers
Chalaziferous layer -- surrounds the yolk and keeps it centered in the egg
Twisted and squeezes out the thin albumen
Chalazae Thick Albumen Thin Albumen
Highest protein content in the egg
Eggs
Structure Yolk
Yellowish center of the egg Surrounded by the vitelline membrane- a thin,
transparent covering Relatively high fat and protein content
Egg Weight
Average is 2 oz. With a range of 1.5 to 2.5 oz.
Parts that make up the weight Shell and membranes 11% Albumen 58% Yolk 31%
Poultry Products
Meat More than 60% of all broilers leave the processing
plant as cut-up chicken or selected parts 1 out of every 8 lb. are processed now and larger
amounts are expected in the future Consumers respond to value added products that
cut down on the amount of preparation time need to make a meal
50% of broilers, fowl(mature chickens) and turkeys are process beyond the parts or ready to cook stage
Poultry Products
Boned and formed products turkey roll fingers nuggets
Cut and diced salads and casseroles
Canned and ground Cured and smoked products
Eggs
Eggs come naturally prepackaged for sale
Further processing of shell eggs produce Pasteurized liquid eggs Powdered eggs This processing allows for:
easier transportation of eggs longer shelf life Increased food safety
Eggs
Shell color Some lay white Some lay brown
Color comes from ooporphyrin – reddish-brown pigment of the blood
There is no significant difference between the eggs in nutritional value
Feathers and down
Down -- small soft feather found under the out feathers of ducks and geese Older birds produce the best down Takes 4 ducks or 3 geese to make 1 lb. of feather
and down mix of which 15-25% is down Used in the manufacturing of many things
90% of the feathers and down used in this country are imported
Other Products and By products Goose livers
Produced by force feeding corn to geese 3 times a day for 4 to 8 weeks
Produces a liver that is 2 lbs. each Hydrolyzed feather meal poultry meat and bone scraps
Both are used in animal feeds
Nutritional considerations Nutritional value of meat
Protein White meat is 33% protein Dark meat is 28% protein Is easily digested and contains all of the essential amino acids
Fat Poultry is lower in fat than a lot of meats – if eaten with out the
skin Vitamins
Excellent source of vitamin A Thiamin Riboflavin Niacin
Nutritional Value of eggs High nutrient density Excellent source of
Protein high in readily digestible proteins Large amount of amino acids Eggs are a least cost source of protein
Vitamins A, D, E, Folic Acid, Riboflavin, B12 and Pantothenic Acid
Minerals -- Phosphorus, Iodine, Iron and Zinc
Nutritional Value of Eggs
One egg supplies a high amount of the Nutritional requirements for a day
Eggs are High in Cholesterol and fat Most of the fat and cholesterol are
concentrated in the Yolk Ideas for reducing intake of fat and
cholesterol from eggs Limit yolk consumption to 1 serving Replace the yolk by adding 2 egg whites
instead
Consumption
Meat Chicken
Highest per capita consumption is in Antigua United States has a high per capita consumption
It is approximately 90 lb. or ½ of the total meat consumption
Kentucky Fried Chicken (KFC) and other fast food restaurants have increase the speed of preparing and their consumption
Heavy hens account for 10% of the poultry meat consumed by Americans
Turkey Consumption has increased from 1.7 lb. to 18 lb. in 2001 Most of the increase is due to processed parts In past years turkey was mainly consumed on holidays
Consumption
Eggs Consumption is 235 eggs per year and is
down 85% consumed as shell eggs Per capita consumption is near the
production of one hen a year which is 254
Marketing
Large amounts of meat are exported Most of the meat in the market is from
broilers More than 900 million lb. per year
100 million dozen eggs are exported from the US annually
Ways sold Chicken is sold fresh Turkey is sold frozen
Marketing
Ways Sold Most chicken is package for sale within 7
days of processing Proper refrigeration can extend the shelf life
beyond its expiration date up to 3 days (28-35o F)
Most poultry meat is inspected by state and federal inspectors
40% of broilers are marketed under a brand name
Marketing
Turkeys Before the 1950’s 90% of turkey sold
were for the holidays of Thanksgiving and Christmas
Now less that 40% are sold during this time
Due to increase in offerings of preprocessed turkey.