Poultry Processing
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Transcript of Poultry Processing
![Page 1: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/1.jpg)
TRUSSING
![Page 2: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/2.jpg)
Cut across the vent
![Page 3: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/3.jpg)
Carcase cut around the vent
![Page 4: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/4.jpg)
Carcase cut around the vent
![Page 5: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/5.jpg)
Hand pulling viscera
![Page 6: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/6.jpg)
Empty carcase and viscera
![Page 7: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/7.jpg)
Viscera
![Page 8: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/8.jpg)
Slitting gizzard; heart and liver
![Page 9: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/9.jpg)
Trussing: First steps
![Page 10: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/10.jpg)
Trussing: Pull string tight and cross at back
![Page 11: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/11.jpg)
Trussing: Tie off at Parson's nose
![Page 12: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/12.jpg)
Trussed bird with giblets
![Page 13: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/13.jpg)
Portioning of Poultry
![Page 14: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/14.jpg)
Half the chicken by cutting under the breast under the breast bone
![Page 15: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/15.jpg)
Divide the legs and thighs from the breast
![Page 16: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/16.jpg)
Quarter the legs and thighs
![Page 17: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/17.jpg)
Drumsticks
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
![Page 18: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/18.jpg)
Thighs and drumsticks
![Page 19: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/19.jpg)
Cut the drumsticks from the thigh through the joint
![Page 20: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/20.jpg)
Chicken thigh and drumstick
![Page 21: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/21.jpg)
Split the breast down the middle, cutting through the breastbone
![Page 22: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/22.jpg)
HalvesThe bird is split from front to back through the backbone and keel to produce 2 halves
of approximately equal weight.
![Page 23: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/23.jpg)
Breast quartersHalves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
![Page 24: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/24.jpg)
Split Breast
A breast quarter with the wing removed.
![Page 25: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/25.jpg)
Cut the wings from the breast through the main joint
![Page 26: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/26.jpg)
Whole Chicken WingThe Whole Chicken Wing is an all white meat portion
composed of three sections; the drumette, mid-section and tip.
![Page 27: Poultry Processing](https://reader030.fdocuments.in/reader030/viewer/2022033105/55d522e6bb61eb6c7d8b4659/html5/thumbnails/27.jpg)
Chicken breast, thigh, leg and wing portions
8-Piece CutThe whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.
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gibletsIncludes heart, liver
and neck.