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![Myoglobin (symbol Mb or MB) is an iron- and oxygen-
binding protein found in the muscle tissue of vertebrates
in general and in almost all mammals. It is
distantly related to hemoglobin[5] which is the iron- and
oxygen-binding protein in blood, specifically in the red
blood cells. In humans, myoglobin is only found in the
bloodstream after muscle injury.](https://image.slidesharecdn.com/poultryandgameppt-190714141655-230313233656-35b9888d/75/poultryandgameppt-190714141655-pptx-24-2048.jpg)
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poultryandgameppt-190714141655.pptx
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- 2. OBJECTIVE: At the endof this lesson, you are expected to: a. Differentiate poultry and game; b. Discuss the classification of poultry; c.Enumerate the preparation of poultry for cooking; d. Discuss the nutritive value of poultry.
- 3. Scrambled Letters Arrange thescrambled letters to form the correct word/s. Each word will be given a couple of second to show you and guess the correct word/s.
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- 12. WHAT IS POULTRY? Poultryrefers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail.
- 13. Vocabulary *Fowl - theflesh of domesticated birds as food; poultry.
- 14. Different kinds ofpoultry 1.Chicken 2.Pigeon 3.Quail 4.Duck 5.Itik
- 15. Different kinds ofpoultry 6. Goose 7. Turkey 8. Pheasant 9. Wild Duck 10. Guinea fowl
- 16. What is Game? Birdssuch as smites that are hunted for food are games.
- 17. Vocabulary *smites - aheavy blow or stroke with a weapon or the hand
- 18. What is difference betweenpoultry and game?
- 19. Nutritive Value/Components of Poultryand Game 22.6% protein 76.3% water and traces of fat, vitamins and minerals
- 20. Poultry meat consistof dark and white muscles. 1.Dark Muscles – are those found in parts of fowl’s body which are always used.
- 21. Dark Muscles ofPoultry These are the legs, thigh, wings, neck and rib cage.
- 22. Poultry meat consistof dark and white muscles 1. Dark Muscles are richer in fat, have more connective tissues and have higher riboflavin and myoglobin content.
- 23. Riboflavin is avitamin that is needed for growth and overall good health. It helps the body break down carbohydrates, proteins and fats to produce energy, and it allows oxygen to be used by the body.
- 24. Myoglobin (symbol Mbor MB) is an iron- and oxygen- binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is distantly related to hemoglobin[5] which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. In humans, myoglobin is only found in the bloodstream after muscle injury.
- 25. Myoglobin is theprimary oxygen- carrying pigment of muscle tissues. High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time. Diving mammals such as whales and seals have muscles with particularly high abundance of myoglobin.
- 26. Poultry meat consistof dark and white muscles 2. White meat – it is simply the breast of the chicken.
- 27. Variety meats ofpoultry and game Refers to the meat of such organs as the gizzard, heart, kidneys and liver.
- 28. Preparation of poultryfor cooking 1. Slaughtering and bleeding 2. Scalding 3. Defeathering 4. Evisceration 5. Deboning/Cutting
- 29. Preparation of poultryfor cooking 1. Slaughter and bleeding - the killing of animals for food.
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- 31. Preparation of poultryfor cooking 2. Scalding - immerse (something) briefly in boiling water for various purposes, such as to facilitate the removal of skin from fruit or to preserve meat.
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- 33. Preparation of poultryfor cooking 3. Defeathering – removing of feather.
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- 35. Preparation of poultryfor cooking 4. Evisceration – removing of viscera or internal organs.
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- 37. Preparation of poultryfor cooking 5. Deboning – removing of bones.
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- 39. Classification of Chicken GroupActivity: Each group will be given a set of sentences and materials. Each set contains classification of chicken and their definitions. Each group are asks to identify the correct definition of the each classification of poultry. This group activity will require a leader for each group who will present your output in front of the class. These activity will last for only 5 minutes.
- 40. Chickens and otherpoultry may be divided into classes which are essentially of the same physical characteristics associated with age, sex, live weight and/or breed.
- 41. 1. Broiler orFryer A broiler or fryer is young chicken, usually 9 to 12 weeks of age, of either sex, is tender- meat with soft, pliable, smooth-textured skin. a young chicken suitable for roasting, grilling, or barbecuing.
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- 43. 2. Roaster A roasteris usually 5 to 6 months of age. Chickens less than 8 months old and weighing 3 1/2 to 5 pounds
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- 45. 3. Capon A caponis a surgically desexed male chicken usually under 8 months of age.
- 46. Capons Since they’ve beencastrated, capons don’t develop in the normal way of a hormone-crazy chicken teenager. They grow more slowly and put on more body fat. Because of this, their meat is more tender and flavorful than that of any other chicken of the same weight. Capons are great for roasting but can also be used for braises and poaching.
- 47. 4. Stag A stagis a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.
- 48. 5. Hen orStewing Chicken It is a mature female chicken which is usually more than 10 months of age. It can also be a called layer. Chickens (usually hens) over 10 months old and weighing 5 to 7 pounds
- 49. 5. Hen orStewing Chicken
- 50. 6. Cock orRooster It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip. Male chickens over 10 months old weighing 6 to 8 pounds
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- 52. 7. Jumbo Broiler Thisis a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.
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- 55. What is difference betweenpoultry and game?
- 56. What are thedifferent preparation of poultry for cooking?
- 57. What is thenutritive value/components of poultry?
- 58. Post Test 1.Birds suchas smites that are hunted for food. 2.Refers to the meat of such organs as the gizzard, heart, kidneys and liver. 3. A young chicken, usually 9 to 12 weeks of age. 4.A surgically desexed male chicken usually under 8 months of age.
- 59. 5.A large chickenabout 4 kg. dressed weight which are on sale especially during the Christmas holiday. 6. Protein content of poultry. 7.Muscle parts of fowl’s body which are always used. These are the legs, thigh, wings, neck and rib cage. 8.A male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh. 9.It is a mature female chicken which is usually more than 10 months of age. It can also be a called layer. 10. A process of removing organs of poultry.
- 60. 11. The firststep in preparing poultry for cooking. 12.Refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail. 13. The last step in preparing poultry for cooking. 14.The process of removing the feather of poultry in preparation for cooking 15.Male chickens over 10 months old weighing 6 to 8 pounds.