Poultry meat
The term poultry meat refers to the meat of poultry . It can be classified according to origin and meat color.
A distinction is made between light-colored poultry meat from fattening poultry (chicken / chicks and turkey) and dark meat from wild fowl (ostrich, pheasant, partridge, wild duck, quail) as well as duck, flight duck, Peking duck, goose, pigeon and, in a broader sense, water fowl . The dark color of the flesh of wild fowl is due to dark muscle proteins that arise from intense movement. There are now also wild fowl species that are kept on farms similar to fattened poultry.
The meat of female poultry is more tender, the meat of the male, on the other hand, has a stronger taste; these properties are combined by castrating the roosters (see: Capons ).
EU sales names for broiler poultry
In the EU, uniform marketing standards apply to poultry meat in terms of sales names, types of offer, trade classes and labeling. The quality is mainly classified according to the chest and thighs. For food labeling, the packing date, cooling method, type of housing and feeding can be given voluntarily.
Sales names
Chickens: Chicken, poulard , soup chicken , capon , house chicks
Turkeys: Turkey, Turkey, Young Turkey, Young Turkey
Ducks: young duck, young duck, duck, young flight duck, flight duck
Geese: early-fattened goose (young-fattened goose), young goose, goose
Guinea fowl: young guinea fowl, guinea fowl
Pigeon: young pigeon, pigeon
Offal : liver, fatty liver , heart, throat, stomach muscles (see also poultry ).
Storage and preparation
Storage and preparation of broiler and wild fowl are similar. Germs, especially Salmonella , can stick to the surface of undercooked poultry , so extreme hygiene must be observed during storage and preparation. Poultry fat quickly goes rancid due to its high content of unsaturated fatty acids.
Game fowl must hang down before preparation, which creates the typical game taste ( skin goût ). Quail, hazel grouse and water fowl, especially wild duck and wild goose, can easily become tired if stored for a long time.
Preparation of broiler poultry
Fattened poultry are suitable for cooking, stewing, braising, roasting, deep-frying and grilling, as well as for curing and smoking. It is prepared both whole and in parts. Poultry meat is used for various poultry dishes and other products, depending on the amount of tendons and fat present.
The industry produces various meat products from poultry meat such as sausage, pate, schnitzel, steaks, ham, smoked pork, pate, aspic, etc. a. m.
Preparation of wild fowl
Wild fowl before cooking should depend . The plumage of the wild fowl has to be de-belched, i. H. the skin is peeled off together with the feathers in order to remove the fat that is often tired (e.g. from wild ducks). Then it is mostly cooked whole, only older poultry is usually cut up and marinated before cooking.
Young game fowl is usually fried, older birds are preferably braised. Red wine and typical wild herbs (rosemary, thyme) are used for braised game poultry dishes.
Only older game birds are used for cooking broths or soups ; it is browned beforehand in order to achieve a more intense flavor.
Individual evidence
- ↑ a b c d e f Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 224-241 .
- ^ A b Günter Vollmer , Gunter Josst, Dieter Schenker, Wolfgang Sturm, Norbert Vreden: Food guide : content, additives, residues . John Wiley & Sons, 2009, ISBN 978-3-527-62587-1 , pp. 5 ( google.de [accessed on November 18, 2019]).
- ↑ Obligation to indicate the origin of pork, sheep, goat and poultry meat. Retrieved November 18, 2019 .
- ↑ Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 ( google.de [accessed on November 18, 2019]).