Scientific Farm Animal Production

Biology

Quiz 4 :

Poultry and Egg Products

Quiz 4 :

Poultry and Egg Products

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Describe the merchandising of poultry meat and eggs.
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In 1975, about 75% of poultry meat was merchandised through grocery stores compared to present day where it is 55% sold through grocery stores and the remaining by food services. Half of the food service poultry chicken is sold through fast food chain outlets.
Egg is merchandised 55% via retail groceries, 32% through breakers, 9% via institutional trade and the remaining 4% by exports.

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Define the nutritional value of poultry meat and eggs.
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Compare the composition of light and dark poultry meat as well as eggs.
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Composition of light and dark poultry meat and eggs is as follows:
img Light meat has higher protein and less fat content as compared to dark meat, dark meat also has higher cholesterol content.

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Compare the age, average live and carcass weights, and dressing percentage of meat-type poultry.
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Describe the physical structure of the egg.
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Define the various "attribute" labels of poultry meat.
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Compare and contrast the leading poultry processing companies with the leading red meat processors from Chapter 3.
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Describe the classes of meat-type chickens.
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Describe the consumption trends of poultry and eggs.
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