Chapter 12 - Understanding poultry and game birds. This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: Water (about 75%) Protein (about 20%) Fat (up to 5%) Other elements, including carbohydrate, in small quantities Muscles consist of muscle fibers held together in bundles by connective tissue. Composition and Structure The tenderness of a piece of poultry is related to connective tissue. Connective tissue increases with: Use or exercise of the muscle. Maturity or age of the animal or bird. Use or exercise is of less concern in poultry. Maturity is a major consideration when selecting poultry. Composition and Structure Maturity and Tenderness Young, tender birds are cooked by dry-heat methods, such as broiling, frying, and roasting, as well as by moist heat methods. Older, tougher birds need slow, moist heat to be made palatable. Maturity is the major factor in categorizing . | Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: Water (about 75%) Protein (about 20%) Fat (up to 5%) Other elements, including carbohydrate, in small quantities Muscles consist of muscle fibers held together in bundles by connective tissue. Composition and Structure The tenderness of a piece of poultry is related to connective tissue. Connective tissue increases with: Use or exercise of the muscle. Maturity or age of the animal or bird. Use or exercise is of less concern in poultry. Maturity is a major consideration when selecting poultry. Composition and Structure Maturity and Tenderness Young, tender birds are cooked by dry-heat methods, such as broiling, frying, and roasting, as well as by moist heat methods. Older, tougher birds need slow, moist heat to be made palatable. Maturity is the major factor in categorizing each kind of poultry (see Table ). Skin color is determined by diet and is not related to the flavor or tenderness of the poultry. Composition and Structure Maturity and Tenderness Most chickens on the market are: Produced by large operations. Housed indoors in carefully controlled environments. Fed scientifically monitored diets. Free-range chickens are allowed to move around freely and eat outdoors in a more natural environment. Composition and Structure Free-Range Chickens There is no legal definition of free-range. Free-range chickens are considerably more expensive than ordinary chickens. Many people feel free-range chickens are more flavorful and worth the extra cost. Composition and Structure Free-Range Chickens Organic: Defined by the USDA as food produced without using: Most conventional pesticides Fertilizers made with synthetic ingredients or sewage sludge Bioengineering Ionizing radiation Composition and Structure Free-Range Chickens .
