What is Poultry Meat?
Poultry meat refers to the meat that comes from domesticated birds that are raised specifically for their meat. The most common types of poultry meat come from chickens, turkeys, ducks, and geese.
Chicken Meat
Chicken is by far the most popular type of poultry meat consumed worldwide. Chicken can be divided into several categories:
– Broilers/Fryers: Young chickens under 13 weeks old, weighing 2.5-4 pounds. This is the most common type of chicken meat.
– Roasters: Chickens 3-5 months old, weighing 5-7 pounds.
– Capons: Castrated male chickens 4-8 months old, weighing 7-10 pounds. Capons have more tender meat.
– Hens: Adult female chickens over 10 months old, good for stewing.
– Cocks/Roosters: Adult male chickens with tougher meat best used in soups and stews.
The most prized parts of a chicken are the breast and tenderloins, which are white meat. The legs and thighs are dark meat and are also very popular. Chicken wings are often used for making appetizers.
Turkey Meat
Turkey is the second most popular type of poultry in the world. Turkey is divided into several categories by age and sex:
– Young turkey (5-7 months old): Also called fryer/roasters, weighing 8-22 pounds. This is the most common turkey meat.
– Yearling hen (7-12 months old): Smaller female turkeys, weighing 11-14 pounds.
– Yearling tom (7-12 months old): Smaller male turkeys, weighing 18-22 pounds.
– Mature hen (over 1 year old): Larger female turkeys, weighing 14-22 pounds. Good for roasting.
– Mature tom (over 1 year old): Larger male turkeys over 22 pounds. Most often used for deli meat.
The breast meat is the leanest part of a turkey and what is traditionally eaten at Thanksgiving. The legs have more fat, connective tissue, and flavor.
Duck Meat
Duck comes primarily from two species:
– Pekin or Long Island duck: The most common type of duck meat, with large breasts and mild flavor.
– Muscovy duck: Less common, with strong flavorful meat.
Popular parts of a duck include the breast, leg, thigh, and wing. Duck meat has a distinctive flavor and is fattier than chicken or turkey. It is popular in cuisines around the world, especially Chinese and French.
Goose Meat
Goose comes from large waterfowl in the Anser genus. It is not as commonly consumed as chicken, turkey, or duck. Goose meat has a rich, dark flavor. The breast meat is most popular, but the legs are also used. Goose fat is prized for its high cooking temperature and flavor.
Poultry Production Methods
There are several methods in which poultry can be raised for meat purposes:
Free Range/Free Roaming
Free range poultry are allowed access to the outdoors. They have space to roam and forage for natural foods like grass, seeds, and insects in addition to their feed. Free range poultry is generally considered to be healthier with stronger muscles and bones. However, free range poultry takes longer to reach slaughter weight.
Pasture Raised
Pasture raised poultry spend most of their life outdoors on a pasture where they can forage for vegetation. They are provided some additional feed but the bulk of their diet comes from the pasture. Pasture raised poultry is more expensive than conventional poultry but considered higher welfare.
Organic
Organic poultry must be fed an organic and vegetarian diet free of antibiotics and hormones. They must also be provided access to the outdoors. Organic poultry is more expensive to produce.
Conventional
The vast majority of poultry meat comes from intensive indoor systems with thousands of birds housed together. Conventional poultry is fed balanced feed to promote fast growth. They do not have access to the outdoors. This is the most affordable poultry meat but raises welfare concerns.
Nutrition Facts of Poultry Meat
Poultry meat is widely considered one of the healthiest meat options. Here is a nutritional comparison between the most common types:
Meat Type | Calories (100g) | Protein (g) | Fat (g) |
---|---|---|---|
Chicken Breast | 165 | 31 | 3.6 |
Chicken Thigh | 209 | 18 | 13 |
Turkey Breast | 158 | 28 | 3.1 |
Duck Breast | 337 | 18 | 28 |
Goose Breast | 198 | 24 | 13 |
Here are some of the benefits of eating poultry meat:
– High in protein, providing all essential amino acids.
– Lower in fat than red meat, particularly when skin is removed.
– Provides important nutrients like B vitamins, selenium, and zinc.
– Rich source of monounsaturated and polyunsaturated fatty acids.
– Contains more iron than other meats: chicken and turkey are 12% iron by weight.
– Naturally low in sodium and carbohydrates.
– Versatile meat that’s easy to prepare in many dishes.
Global Poultry Meat Consumption
Poultry is the fastest growing meat worldwide, representing over 30% of global meat intake as of 2018. Here are some poultry consumption statistics by region:
Asia-Pacific
– China consumes 28 million tons annually, more than double the US.
– India consumes 4.7 million tons annually.
– Asia-Pacific consumes 44 million tons total (2018).
Americas
– US consumes 17 million tons annually.
– Brazil consumes 9.5 million tons annually.
– Americas consume 26.9 million tons total (2018).
Europe
– EU consumes 15 million tons annually.
– Russia consumes 4.3 million tons annually.
– Europe consumes 21.5 million tons total (2018).
Africa
– Consumes 3.4 million tons annually, but demand is rapidly rising.
Middle East
– Consumes 7.5 million tons annually.
– Turkey and Iran are top consumers in the region.
Global poultry consumption is expected to rise significantly in coming decades to meet increasing demand for meat. This presents both opportunities and challenges for sustainable production.
Common Dishes and Cuisines Using Poultry
Here are some popular global dishes and cuisines that feature poultry meat:
American
– Roasted turkey, gravy, stuffing, and cranberry sauce
– Fried chicken and mashed potatoes
– Chicken pot pie
– Buffalo wings
Chinese
– Lemon chicken
– Kung pao chicken
– Roasted duck
– Wontons and dumplings filled with poultry
French
– Coq au vin (chicken braised in wine)
– Duck confit
– Chicken cordon bleu
– Quiche filled with poultry
Italian
– Chicken parmesan
– Chicken cacciatore
– Turkey saltimbocca
– Stuffed duck ravioli
Mexican
– Chicken fajitas and enchiladas
– Turkey mole
– Arroz con pollo (chicken and rice)
Indian
– Butter chicken
– Tandoori chicken
– Chicken tikka masala
– Turkey kebabs
Poultry Safety and Storage
Proper handling of raw poultry is very important to avoid foodborne illness. Here are some key food safety tips when working with raw poultry:
– Separate raw poultry from other foods in your grocery cart and shopping bags.
– Store poultry on the bottom shelf of your refrigerator so juices don’t drip onto other foods.
– Use separate cutting boards and utensils when handling raw poultry.
– Wash your hands thoroughly before and after touching raw poultry.
– Cook poultry to an internal temperature of 165°F as measured by a food thermometer.
– Refrigerate or freeze leftovers within 2 hours and use within 3-4 days.
– Thaw frozen poultry in the refrigerator, not on the counter.
– Don’t rinse raw poultry, which can spread bacteria to your sink and counters.
Following proper storage times can also help prevent foodborne illness:
– Raw poultry can be refrigerated 1-2 days.
– Cooked poultry lasts 3-4 days refrigerated.
– Frozen raw poultry lasts 9-12 months.
– Frozen cooked poultry lasts 2-6 months.
Conclusion
Poultry refers to domesticated birds like chicken, turkey, duck and goose that are raised for their meat. It provides an affordable source of protein that is lower in fat than red meat when skin is removed. With proper handling and cooking, poultry can be enjoyed safely in cuisines around the world. Following food safety guidelines prevents foodborne pathogens like salmonella. Global poultry consumption continues to increase as it becomes a dietary staple, especially in Asia. Sustainable practices will be needed to supply the growing poultry demand.