Delicious recipes with photos of fat poultry cause abundant salivation when viewing. Still, because any bird dishes look unusually appetizing.
In addition to an attractive appearance, poultry meat has a number of gastronomic advantages. So, the protein content in this type of meat is many times higher than this indicator in all other types of meat. The structure of the bird is less fibrous, in it the minimum number of connective tissues. In addition, poultry fat melts at a lower temperature than any other meat.
Bird meat is sold with cooled, cooled or frozen (previously plucked). By the nature of the ritting, the bird can be undesirable, half -heated and gutted.
The half -heated bird is characterized by the absence of the intestines, and for the gutted – wings, heads, legs and internal organs. According to the standard, the head should be removed to the second cervical vertebra, the legs – to the heap joint, and the wings – to the elbow joint.
It is customary to divide different in fatness and processing of the carcass into the first and second categories. Marking, indicating the category of poultry, is indicated on each individual carcass. The first category corresponds to pink marking, and the second – green.
Meat, frozen repeatedly, having an unhealthy color and an unpleasant odor is automatically sent to industrial processing. No manufacturer will allow himself to sell such a product in the public catering area.
