History and Definitions Chicken is the successor of the red jungle fowl in Southeast Asia, India, the first domesticated around 2000 BC Most of the birds reared for meat in America today, Cornish (a British breed) and White Rock (a breed in New England) has been developed. Broiler-fryers, grills, steaming / baking hens, capons and Rock Cornish hens are all chickens. The following terms are: • Broiler-fryer a young, tender chicken about 7 weeks old, 2 1 / 2 to 4 January / 2 pounds of weight when eviscerated. Cook by any method. • Rock Cornish Game hen – a small broiler-fryer weighing 1-2 pounds. Usually stuffed and roasted. • toaster – the older chicken about 3-5 months old and weighing 5-7 pounds. This will lead to more meat per pound than the broiler-fryer. Usually roasted. • Capon – Male chickens about 16 weeks 8 months old, which are surgically unsexed. They weigh 4-7 kg and has a generous amount of tender, light meat dishes. Usually roasted. • braising / roast chicken – adult laying hens, 10 months to 1 1 / 2 years old. Since the meat is less sensitive than young chickens, it is best used for cooking, such as braising and humid. • Hahn or Hahn – adult male chicken skin thick and tough, dark meat. Requires long, moist cooking. Chicken Survey All chickens found in stores are controlled by either the USDA or state systems that meet the standards, the Federal Government. Each channel and control his internal organs to disease. Inspection of the wholesomeness of the U. S. Department of Agriculture “seal ensures the chicken without any visible signs. Chicken Grading Inspection is mandatory but grading is voluntary. Chickens are classified according to the USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom of defects. Grade chicken is thick, fleshy body and skin clean and free of bruises, broken bones, feathers, cuts and discoloration. Fresh or frozen The term refers to the plate of fresh chicken, frozen, raw poultry on any product that was never below 26 ° F. Poultry held Rohem 0 ° F or below must be labeled or pre-frozen. No special identification is stored in raw poultry meat at a temperature of 0-25 ° C. necessary Dating Chicken Products Product Designation of Federal Regulations does not, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is displayed immediately after explaining the meaning of the sentence before that date through the sale or use. End Date is after the start of excellence for quality assurance and reduce quality, but the product can still be used. It is always best to buy before the end. If the sell-by date expires while the chicken frozen, food can still be used. Hormones & Antibiotics No hormones used in raising chickens. Antibiotics given to prevent disease and improve feed efficiency. “Withdrawal” from the moment lasts, it is necessary to antibiotics administered before the bird can be slaughtered. This ensures that no residues of birds in the system. FSIS randomly samples poultry at slaughter and the residue trials. About the monitoring program is a very small percentage of residue showed the injury. Accessories Additives are not permitted in fresh chicken. When the chicken is processed, but may erythorbates additives such as MSG, salt, or sodium may be added, but must be listed on the label. Chicken food poisoning organisms As with any perishable meat, fish or poultry, bacteria can be found in raw or undercooked chicken. They multiply rapidly at 40 ° C and 140 ° F (refrigeration, thorough cooking will take place before). Freezing does not kill bacteria, but they are destroyed in cooked thoroughly. USDA Food Safety and Inspection Service, and zero tolerance for bacteria in cooked and ready-to-eat products such as poultry or meat for lunch francs, which can be eaten without further cooking. Most food poisoning outbreaks are a result of avoidance of food contamination. Sanitary food handling and proper cooking and refrigeration should prevent food-borne diseases. Bacteria must be consumed in food cause illness. You can enter the body through the skin cut. However, raw poultry must be handled carefully to avoid cross-contamination. This can occur if raw poultry or their juices, the contact of food or food that is eaten raw as salad, boiled. One example is the chop tomatoes unwashed cutting board just after cutting raw chicken on top. Here are some of the bacteria associated with chicken: • Salmonella Enteritidis may be found in gastrointestinal tract of animals, birds, dogs, cats and other warm-blooded animals. This variety is only connected to one of about 2,000 types of salmonella, it is often associated with poultry and shell eggs. • Staphylococcus aureus can be carried on human hands, nose or throat. The bacteria are food-chilled hands, and do not work properly, such as chicken salad, or have been. • Campylobacter jejuni is one of the most common cause of diarrhea in humans. Cross-contamination is avoided or reduced by appropriate heat treatment method of infection from this bacterium. • Listeria monocytogenes was recognized cause of human food poisoning in the 1981st It is destroyed by cooking, but the cooked product may be contaminated by poor personal hygiene. Remember to keep “cool” and “use by” dates on labels. Rinsing or soaking Chicken It is not necessary to wash raw chicken. All of the bacteria, which may occur to dispose of cooking. Liquid packaging Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water, which was absorbed during the cooling channels. Blood removed from the home at the time of slaughter, and only a small amount of muscle mass will remain. Bled is the wrong chicken cherry red leather, and ordered the plant. How Safe Chicken • FRESH CHICKEN: Chicken is kept cold to prevent bacterial growth and increase shelf-life of sharing retail stores. Chicken should feel cold, it bought a. Select fresh chicken just before the check-out at the checkout. Put packages of chicken to produce a plastic bag (if applicable) may cause leakage of contaminated or cooked food. Make grocery your last stop before returning home. At home, immediately place chicken in a refrigerator that maintains 40 ° F and one or two days or freeze at 0 ° F. If kept frozen continuously, it is safe forever. Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages in an airtight heavy duty foil, freezer paper or foil, or place in freezer bag package. These materials or airtight freezer containers to pack the family packed in smaller amounts or freeze chickens opened packages. Correct packaging prevents “freezer burn”, which appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned parts off, either before or after cooking chicken. Heavily freezer-burned products may be destroyed, because they may be too dry or tasteless. • ready-prepared chicken: the purchase of fully cooked rotisserie or fast-food chicken, be sure to purchase at the time of heat. Use it within two hours or cut it into several pieces and cool in shallow covered containers. Eat within 3-4 days, either cold or warm to 165 ° F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, a four-month period. Safe Defrosting FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and microwave. Never defrost chicken counter, or in other places. It is best to plan for slow, safe thawing in the fridge to. Boneless chicken breasts are usually melt overnight. Of bone-in chicken parts and take 1 to 2 May total days or longer. If raw chicken thaws, it can be refrigerated a day or two extra, which will take place prior to cooking. While the chicken thawed in the refrigerator is not used, they can safely be refrozen without cooking first. Chicken can be thawed in cold water or a leak in your bag in an airtight container. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to ensure that it remains cold. Total (3-4 pound) broiler fryer or package of parts should be melting for 2-3 hours. 1-pound package of boneless breasts defrost hour or less. Chicken was thawing in the microwave should be cooked immediately after thawing because some areas food may become warm and begin to cook during microwave. Holding partially cooked food is not recommended because any bacteria present would not be destroyed. Food thawed in the microwave or cold water method should be cooked before refreezing. Do not cook frozen chicken in the microwave or casserole. However, frozen chicken from the oven or stove to cook. Cooking time is about 50% longer. Stuffed Chicken Center does not want to buy retail because of the perishable nature of fresh chicken stuffed previously stuffed item. Consumers should not pre-cook a whole chicken stuff later. Chicken can be completed just before baking. Some of the USDA-inspected frozen stuffed whole poultry need cooked from the frozen state to ensure the safety of cooked products. Follow label instructions on the preparation. Marinate Chicken can be marinated in the refrigerator up to 2 days. Used cooking boiled chicken marinade before brushing. Discard any remaining marinade cooked. Safe Cooking FSIS recommends cooking whole chicken safe minimum internal temperature of 165 ° F, measured by the food thermometer. Check the internal temperature of the innermost part of the thigh and wing and the thickest part of breast. For reasons of personal preference, consumers may choose to cook poultry, the higher temperatures. To view the approximate cooking times to use meal planning, see the following table compiled from various sources. Approximate Chicken Cooking Times Type of roasting chicken weighing 350 ° F cooking Simmering Whole broiler fryer + 3-4 pounds. 1 1 / 4 to 1 January / 2 hours in 60-75 min. 60-75 min * Whole roasting hen + 5-7 pounds. January 2 to 2 / 4 hours. 1 3 / 4 to 2 hours. 18-25 min / lb * Whole capon + 4-8 pounds. Not suitable for 2-3 hours in 15-20 min / lb * Whole Cornish hens 18-24 ounces of 50 minutes to 60. 35-40 min. 45-55 min * Breast halves, bone-in 6-8 ounces of 30-40 minutes. 35-45 min. 10-15 min / page Breast half, boneless 4 oz 20-30 min 25-30 min. 6-8 min / side Legs, thighs, or 8 or 4 oz 40-50 min. 40-50 min. 10-15 min / page Drumsticks 4 ounces 35-45 minutes. 40-50 min. 8-12 min / side Wings or wingettes 2-3 oz 30-40 min. 35-45 min. 8-12 min / side + Padded. If stuffed, add 15-30 minutes extra time. * Indirect method from the drip pan. Microwave Directions: • Microwave medium-high (70 per cent of capacity): chicken, 90-10 minutes per pound, bone, and Cornish hens, 8-9 minutes per pound, bone breasts halves, 6-8 minutes per pound. • When microwaving parts organized in a cup or a rack so thick parts are made out of dish and thin or bony parts in the middle. • Place the chicken in the oven cooking bag or covered bowl. • boneless breast halves in a bowl with 1 / 4 cup water, cover with plastic wrap. • Wait 10 minutes standing time for bone chicken, 5 minutes for boneless breast. • The USDA recommends cooking whole poultry, the safe minimum internal temperature of 165 ° F, measured by the food thermometer. Check the internal temperature of the innermost part of the thigh and wing and the thickest part of breast. When cooking pieces, chest, thighs and wings should be cooked until they reach a safe minimum internal temperature of 165 ° F. for reasons of personal preference, consumers may choose to cook poultry, the higher temperatures. Partially Cooking Never brown or partially cook chicken to cool and finish cooking later because any bacteria present are not destroyed. It is certainly part of the pre-cook or microwave to cook the chicken immediately before transferring it to stop hot grill. Color of the skin Chicken skin color is different from light yellow to yellow. Skin color is due to the type of food to eat chicken, does not measure nutritional value, flavor, tenderness or fat content. Color preferences are different parts, so growers use the type of feed, which produces the desired color. Dark Bones Darkening around the bones occurs mainly young broiler-Fryers. Because their bones are not fully pigment from the bone marrow can seep through a porous calcified bones. Freezing will also contribute to the seepage. When the chicken is cooked, becomes a dark pigment. There are absolutely sure that chicken is to eat in the dark while cooking. Pink Meat Color of cooked chicken is not a sign of its security interests. Only a food thermometer can be achieved accurately determine that a safe minimum internal temperature of 165 ° F. Chicken The pink color of cooked chicken can be sure because the tissue is hemoglobin, which may account for heat-resistant paint. Smoking or grilling may also cause this reaction, which are more prevalent in young birds. Color of the offal Giblet color can vary, in particular the liver, from mahogany to yellow. Chicken type of food metabolism, and color variation on account of race. If the liver is green, do not eat. This is due to bile retention. But safe to eat chicken. Fat deposition Chicken may seem, more fat deposition may include one or more of the “fat” than before. This is because broiler fryer chickens are bred for growing very fast in order to supply the demand for more chicken. Feeding, which is not converted in muscle (meat) into the fat. But fat is not “marbled” into the meat such as beef or other red meat, which can be easily removed. Geneticists explore ways to remove excess fat. Trisodium phosphate Food-grade trisodium phosphate (TSP) for use in poultry has been slaughtered in FSIS approved antimicrobial agent. If and / or sprayed with a dilute solution of chicken, it can significantly reduce bacterial levels dipped. TSP’s “generally recognized as safe (GRAS) by the FDA and used safely for years, particularly in processed cheese. Irradiation Rule In 1992, the USDA approved irradiation in general, raw, fresh or frozen packaged poultry to allow a number of common bacteria in raw poultry meat, poultry disease, undercooked or otherwise result in poorly controlled. 5-3 in the first irradiation. 0 Kilo Gray, a practical minimum “dose” would be more than 99 percent of salmonella organisms in poultry meat has been processed. Packages of irradiated chicken are easily recognizable by the store, because they must comply with the international radura symbol for the statement “treated with irradiation ‘or” treated by irradiation. Shelf life Since product dates are not guaranteed a safe product, how long the consumer can still be used to preserve food and the best quality? Follow these tips: • Purchase the product before the end. • Follow handling recommendations on product. • Keep the chicken in the package before use. • Freeze the original chicken, repacked or re-packaged securely in accordance with the instructions in the section above “how to channel it.”


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