Tips in Choosing Chicken

Tips in Choosing Chicken

Choosing fresh chicken :
· Ordinary fresh chicken (cooked immediately, just resistance setelahdipotong 4-6 hours)
· Chilled fresh chicken (hold 24 hours, included in the chiller / fridge)
· Fresh frozen chicken, hold it for several days if stored in appropriate conditions (24 C below the zero).

In choosing the usual fresh chicken meat, in order to be considered :
· Flesh color: white yellowish
· Color fat: yellowish white and evenly under skin.
· Odor: odorless fresh & foreign / abnormal
· Elasticity: must be elastic (when pressed a finger, will return to normal)
· No sign of bruising or other marks suspicious.

Chicken Carcasses
Live chickens that have been cut, dibului, and has been removed innards, head and legs, so that a piece of chicken meat remained intact in one body.

Chicken carcass traits of good (a state body, the fatty, the state of the skin / bones):

1. Carcass forms dense (compact), thigh, leg, wing, and a thick fleshy chest. Large meat on the breasts can be detected by measuring the length of the sternum. 50% of chicken meat found on the breastbone.

2. Fatty, average spreads under the skin that covers the entire bagiankarkas.

3. The skin should be intact, no bruises, no torn or many scratches. Yellowish white color. The skin is completely free of feathers needle (microbes nestle in feathers). Chicken skin bruising, bluish in color (due to collision, fine blood vessels rupture, blood clots occur under the skin), with a bruise the carcass resistance against microbial attack decreases, so the chicken quickly / easily rot.

4. There were no broken bones.

Identify the damaged chicken
1. Changes in certain parts of chicken carcasses (sticky at the bottom of the wing, on the linkage between the legs and body, and upper tail).

2. Formed a dark color on the wing tip.

Chicken meat (rich in proteins), The signs of damage to materials of high protein foods

1. The stench of a typical protein
2. Damage to the network structure (softening, the material becomes watery).
3. Abnormal color (red poultry meat, yellowish white, gray to dull red)

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Tags: Chicken Recipes, fresh, tips