JHONA-FAE D.

BONDOC
Assignment in Food Technology

THE QUALITY OF A GOOD POULTRY

The main indicator of the quality of poultry meat, is the category of a carcass, which is determined by its nutritional status, taking into account the degree of fat and muscle tissue. The structure consists of a carcass muscle, fat, bone and connective tissue, as well as cartilage and ligaments. The less bone and cartilage and more muscle and adipose tissue in the carcass, the higher categorical and nutritional value of meat. With a large number of adipose tissue decreases the relative content of protein and reduced digestibility of meat. Certain important and how fat is distributed in drummette: intramuscular fat separates from meat is more difficult than the subcutaneous. As the number of connective tissue containing the defective proteins, reduced meat quality, tenderness and reduced its taste deteriorates. The most valuable is the ratio of carcass flesh and bones 4-4,5: 1.Content of muscle tissue of the carcass varies between 40-70%. Broiler crosses have the best proportion of muscle tissue in the pectoral muscle is 94-98%, in the leg 92 97%. The other components fall to the share of connective and adipose tissue. Features of the morphological structure of various muscle groups are determined by the thickness of muscle fibers and the sarcolemma (membrane of the muscle fibers), as well as the content of connective tissue and its relation with the muscle. Muscle fibers are composed of myofibrils, sarcoplasm and the nucleus. The basis of myofibrils are complete proteins such as myosin (35-44% of all proteins of muscle tissue) and actin (12-15%). Sarcoplasm also consists of full protein. Typically, the number of muscle fibers with age, the birds did not change, but is only an increase in their diameter (thickness). Thus, in day-old chicks diameter of muscle fibers is equal to 8.9 microns, at 8 weeks of age 38-48, in 26-week 42-55 microns. The shell of the muscle fiber and connective tissue are collagen and elastane, which belongs to the inferior connecting proteins, insoluble in water and salt solutions. Increased number of these components reduces the quality of meat. Adipose tissue is a kind of loose connective tissue, whose cells are filled with fat. The basis of fat birds are triglycerides (esters of glycerol and fatty acids). The bird differentiated muscle, subcutaneous and internal (abdominal or abdominal) fat. The fatty tissue gives the meat juiciness, tenderness, flavor and aroma. Under the juiciness of meat to understand the content of bound water in the muscles. Poultry, especially chickens, turkeys, guineafowl, somewhat dry, so the increase juiciness of meat is desirable. It is determined by the square of wet spots on the paper, obtained from the compressed sample of meat. Tenderness of meat determine the content of connective tissue in it: the less of this tissue, the higher the quality of meat. To determine the tenderness of meat is a device (Iotsyus GP, 1979), which measures the force required to penetrate a sample of the meat of the metal tip. When tasting meat identify differences in the taste of poultry meat of some species, lines and crosses. The quality of meat than hereditary factors (species, breed, line, cross), gender and age influenced by environmental factors, especially feeding. The importance of feeding birds have a protein level, the exchange energy, the combination of forage in diets, etc. For example, the amino acid composition of vitamin and mineral premixes, feed affects the intensity of metabolism and the formation of lipids in the body; zhirokislotny of meat associated with the addition of vegetable and animal fats . The quality of poultry meat is also affected by conditions of detention. For example, broilers are grown in cells, have more fatty meat than their peers, which contain on the floor, on deep litter. Ultraviolet irradiation of chickens increases the lipid and dry matter in muscle tissue, which improves the quality of meat and its nutritional value. One of the more objective indicators of nutritive value of poultry meat its chemical composition has the best nutritional value meat turkeys and chickens, and the content therein of proteins and their correlation with fat has the highest rates young birds of these species. In the meat of broiler chickens and turkeys have less fat (6-8%) compared with meat geese (30-39%) and ducks (26-36%), but significantly more protein (21,5-22,5% versus 12 -17%).In chickens, and turkeys guinea fowl pectoral muscles and the muscles of the wing white, and leg muscles and the muscles of the axial skeleton of dark red. Color of meat ducks and geese, red and does not depend on the location and function of muscles. Meat guinea fowl, pheasants, quail is characterized by high nutritional and taste qualities of upland game. The meat of pigeons is particularly tender, has high taste quality, nutritionally adequate and belongs to the category of specialty diet products. In turkey meat low in cholesterol. Most of the muscle tissue of turkeys related to the white meat, biologically more valuable.

The biological value of poultry meat primarily determined by its completeness of proteins, ie the content and the ratio of these essential amino acids. The validity of the proteins of poultry determined by treoninovoy and tryptophan amino acid formula product and compare with the best offered by the World Organization of FAO. Tryptophan and threonine are considered the most deficient amino acids in the human diet, so their content is taken as a unit and it expects all other amino acids. For example, the optimum tryptophan formula FAO meat broiler chickens as follows: tryptophan 1, threonine-2, isoleucine 2,8, -4,4 leucine, lysine, -3,2; methionine 0,8; valine 3,2; phenylalanine 2,8. However, the nutritive value of poultry is not confined to its nutritional content and completeness of the protein, it is also due to fat and the ratio of individual fatty acids. White meat chicken and turkey, quail meat differs little fat, so it is more commonly used in dietetic food. It is desirable that in the muscle fat content does not exceed 3,5-4%. Lipids of chicken meat in contrast to the lipids of meat other farm animals to humans are rich in essential fatty acids linoleic, linolenic and arachidonic, which accounted for 22% of the mass of all fat. In beef and mutton fat amount of essential acids is only 2-4% in pigs 9%. With age, the birds content of essential fatty acids decreases, so the fat of young poultry more valuable in biological terms, than the fat adults. Of the minerals most contain: phosphorus in the meat of broiler chickens 80-120 mg%, in the adult chicken meat 90 130 mg%, calcium 5.7 mg and 6.11% respectively. Few in meat broiler iron 1,5-5 mg%. In addition, in muscle tissue is chicken, mg%: sodium-300, -220-230 potassium, manganese 0,3-0,4, zinc 0,1-0,3, copper 0,2. In small amounts found selenium, cobalt, molybdenum, manganese, nickel, chromium, aluminum, cesium. Thus, broiler meat is considered a good source of minerals and vitamin B5 mikroelementov.Soderzhanie in broiler meat reaches 4 7.5 mg%, vitamin B7 3-5, vitamin E 1.2 mg%. Comparative analysis of the quality of poultry meat highlighting the advantages of broiler meat on variables such as protein content and its biological value, digestibility and assimilation. Especially significant differences in the coefficient of digestibility of meat: in broilers, as well as in the game, he is 94-95%, in chickens 72 ducks 68, turkey 67%. Feed costs (cost feed products). Indicator feed costs per unit increase in body weight is of great practical and economic importance in assessing the productivity of poultry meat, as it is known that the cost of meat by 70% is determined by the cost of feed. Feed costs are correlated with growth (development) of birds: the faster the bird grows, the lower the costs. The main goal when working with poultry meat getting product in the shortest period of fattening and possibly lower cost feed.

MARKET FORMS OF POULTRY

Poultry meat is an important source of high quality proteins, minerals and vitamins to balance the human diet. Specially developed breeds of chicken meat (broiler) are now available with the ability of quick growth and high feed conversion efficiency. A scheme can be prepared by the beneficiary after consulting local technical persons of State veterinary department, poultry corporation or private commercial broiler hatcheries. If possible, they should also visit the progressive broiler farmers in the area and discuss the profitability of farming. A good practical training and experience on a broiler farm will be highly desirable, before starting a broiler farm. As broilers have to be sold after attaining 6-7 weeks of age, a regular and constant demand for broiler meat and nearness of the farm to the market should be ensured.

NUTRITIONAL VALUES
The poultry meat is not only tasteful, easy to prepare and appropriate for different food combinations, but also a natural source of: vitamins minerals ,proteins and healthy fats. The poultry meat that ends up on our plates must be healthy, fresh, of good quality and appropriately processed. Therefore, it is important that you are careful already when buying the poultry meat. When selecting the foods, be careful of their origin and select products, bearing the marks of quality and protection of health. The producer must guarantee that the food you eat is indeed healthy and faultless. However, when preparing the meat, avoid the excessive heat processing, because it influences the loss of nutritious substances and may even be harmful to health. In the proper diet pyramid, designed by the experts of the World Health Organization, the poultry meat occupies an important segment.

CLIMAX : In the Odyssey, that "something big" is the destruction of all the suitors who have been waiting to marry Odyseus' wife and take over his lands and estate. So the climax begins when Penelope maneuvers the suitors into an archery competition for her hand in marriage. Odyseus participates in this competition (while disguised) and wins it, then turns his bow on all the suitors and with the aid of his son, destroys them and several other characters who had colluded with them. The Odyssey Characters: Odysseus: King of Ithaca--Odysseus displays the essential traits of an epic hero: strength,
nobility, confidence, courage, and the love of glory. He gains fame through his intellect and cunning, using both to help the Greek army destroy Troy. As with all Homeric heroes, Odysseus possesses hubris, or pride, which causes him to do really stupid things. Penelope: Odysseus' faithful wife, Penelope is besieged by suitors, hoping to win her hand in marriage and rule Ithaca. She proves herself as cunning as her husband, devising several stratagems to delay her nuptials. She longs for Odysseus' return and remains faithful. Telemachus: Odysseus leaves for Troy shortly after his son Telemachus is born. The Prince of Ithaca despises the suitors as they despise him. He aides Odysseus in the infamous suitor slaughter. Athena: The goddess of wisdom and war favors and adores Odysseus. She advises him upon his return to Ithaca. Although she doesn't actively participate in the slaughter of the suitors, she does transform Odysseus into a beggar so as not to be recognized initially. She establishes peace on the island when the suitors' parents react angrily. Poseidon: Odysseus' maiming of Poseidon's son Polyphemus angers the god of the sea who punishes Odysseus. Polyphemus: The son of Poseidon, Polyphemus is a Cyclops who feels Odysseus wronged him by poking out his eye. What he fails to mention is how he smashed the heads of several crew members and ate them for dinner. Circe: Circe from The Odyssey is an enchantress who turns Odysseus' crew into pigs. Odysseus, with a little help from Hermes, befriends Circe and spends a year in her care. Calypso: The epic begins in media res on the Island of Ogygia, home to Calypso from The Odyssey. Calypso loves Odysseus and "welcomes" him to her island and its myriad caves. On a random note, Calypso from The Odyssey movie and Calypso from The Pirates of the Caribbean movie are played by the same actress, Vanessa Williams. Antinous: A jerk among jerks, Antinous leads the suitors to michief and eventually their death. Odysseus shoots him in the throat with an arrow.

Alcinous: Alcinous, the king of Phaecia, hears Odysseus' story and provides him safe passage to Ithaca. Argus: Odysseus' dog who dies on a pile of dung after seeing his master.