USAPEEC OFFICE DIRECTORY USA POULTRY & EGG EXPORT COUNCIL USA WORLD HEADQUARTERS Korea 2300 West Park Place Blvd. Suite 100 Lan Sohn POULTRY & EGG Stone Mountain, Georgia USA 30087 Sohn's Market Makers ph: 1-770-413-0006 4th Fl, The House Building Chicken and EXPORT COUNCIL fx: 1-770-413-0007 128-25 Chungdam-dong, Kangnamku, Seoul E-mail: [email protected] Postal Code 135-100 KOREA This Buyer’s Guide to Chicken and Chicken Website: www.usapeec.org ph: 822-543-9380 Chicken Products Buyer’s Guide fx: 822-543-0944 Hong Kong cell: 8210-8716-1507 Products is made available courtesy of the Sarah Li Website: www.usapeec.co.kr Room 1310, 13/Floor, Olympia Plaza E-mail: [email protected] 243-255 King's Road North Point, Hong Kong South Africa USA Poultry & Egg Export Council and the (Covers Hong Kong, South China, Taiwan, Zelda Sharp supervises Shanghai & Beijing of ces) Zodiac Marketing Tel: 852-2890-2908 64 Summit Drive USDA’s Foreign Agricultural Service. An effort Fax: 852-2895-5546 Patlynn 101, Johannesburg, South Africa Website: www.usapeec.org.cn (Covers Sub-Saharan Africa) Taiwan Website: http://www.usapeec.org.tw fx: 27-86-612-5407 has been made to describe all the food E-mail: hkof [email protected] cell: 27-82-900-5199 E-mail: [email protected] Beijing, China Richard Hu Middle East / CIS / North Africa products processed and sold by the United Room 419, Building A Simon Bakht Heqiao Mansion AMFI Lebanon No. 8A Guanghua Road Ras Beirut, Manara States chicken industry. However, due to the Chaoyang District Tabbara Bldg. 4th Floor Beijing 100026, CHINA P.O. Box 113-5028 ph: 8610-6581-1255 Harma Beirut 1103-2010 independent structure of the industry, not all fx: 8610-6581-2922 Beirut, LEBANON Website: www.usapeec.org.cn ph: 961-1-740378, 741223 E-mail: bjof [email protected] fx: 961-1-740393 products, nor the array of product shapes, Website: www.usapeecme.com Shanghai, China E-mail: am [email protected] Carl Shi 1809-1810 Overseas Chinese Mansion AMFI Saudi Arabia sizes and weights that may be available have 129 Yanan Rd. West P.O. Box 3492 Shanghai, 200040 CHINA Al-Khobar 31952 SAUDI ARABIA (Covers Central & Southwest China) ph/fx: 966-3-8648684 been described. ph: 8621-6249-2625 fx: 8621-6249-1653 AMFI Azerbaijan Website: www.usapeec.org.cn Hussein Effendiev E-mail: shof [email protected] Nizami St. 91, Suite 44 Postal Code 370000 Questions concerning speci c products or the Latin America / Caribbean P.O. Box 189 supply sources for all chicken and chicken Ernesto Baron Baku, AZERBAIJAN FTA International, LLC ph/fx: 99-412-933731 products should be directed to the USA Poultry & (Covers Central/South America & Caribbean) cell: 99-450-2106058 cell: 1-404-273-1574 E-mail: [email protected] Egg Export Council of ces at the addresses E-mail: [email protected] AMFI Jordan shown on this page. Monterrey, Mexico Mrs. Hala Khoury Jose Luis Cruz P.O. Box 926553 Monterrey Of ce Amman 11190, Jordan Lazaro Cardenas 2224 Torre 11 Of ce 102 ph: 962-6-5530232 Visit our website at www.usapeec.org Col San Agustin, 66278, San Pedro Garza Garcia, NL fx: 962-6-5510157 MEXICO cell: 962-79 552 4065 ph: 52-81-8333-7582 E-mail: [email protected] fx: 52-81-8333-7582 Website: usapeec.org.mx AMFI United Arab Emirates E-mail: [email protected] Bassam Bousaleh cell: 971-50-3589197 Mexico City, Mexico Alma de Leon Europe Mexico City Of ce Lisa Lindblad Matias Romero 216-702 Rindi Marketing AB Col. Del Valle Mexico, D.F. 03100, MEXICO Sodertorg 2D ph: 52-55-5980-6090 621 57 Visby fx: 52-55-5575-8273 SWEDEN Website: www.usapeec.org.mx (Covers Europe & Balkans) E-mail: [email protected] ph: 46-703-822100 E-mail: [email protected] Singapore Margaret Say Central Asia/Russia/Eastern Europe 541 Orchard Rd. Albert Davleyev Suite 15-04 Liat Towers AgriFood Strategies SINGAPORE 238881 (Covers Russia, Central Asia & Eastern Europe) (Covers Malaysia, Indonesia, Vietnam, Thailand, 20 Kulakova St. Bldg. 1A Cambodia, Philippines, Brunei, India, Maldives, Moscow, Russia 123592 Papua New Guinea, Sri Lanka, Timor Leste) Tel: 7 925 080-5921 ph: 65-6737-1726 E-mail: [email protected] fx: 65-6737-1727 Website: usapeecasean.com E-mail: [email protected] Japan Izumi Amano USA Poultry & Egg Export Council Japan of ce c/o Motix Co., Ltd 1-26-4-7C, Minami Aoyama, Minato-ku, Tokyo 107-0062 JAPAN ph: 81-3-3403-8288 fx: 81-3-3403-8289 cell: 81-90-2622-7453 Published by USA Poultry & Egg Export Council. Website: www.usapeec-jp.com First edition, 1998. Copyright © 2011. E-mail: [email protected] FEEDING THE WORLD CHICKEN & CHICKEN PRODUCTS BUYER’S GUIDE Table of Contents American

Introduction ...... 2 Broiler Chicken. Quality Inspection ...... 4 The Answer for Frozen Uncooked Products ...... 5 Today’s Lifestyles. Ready-to-Cook Classes ...... 7 People of all ages in all cultures, all Preservation Methods ...... 8 around the world, include American broiler Further Processed Products ...... 9 chicken as a staple of their diet. It’s Specialized Products ...... 10 delicious. It’s versatile. It’s nutritious. It is a Prepared Products ...... 11 central ingredient to gourmet dishes and Preparing and Serving ...... 13 family favorites alike. It’s easy to prepare, Reheating, Holding and Serving ...... 13 and is a perfect choice for busy and active Conclusion ...... 14 lifestyles. And, of course, chicken is an excellent value. It offers better nutrition at lower cost than any other meal-time meat product. Best of all, U.S. broiler producers offer a rich variety of products in dozens of different forms, from whole birds to boneless, skinless parts to marinated and prepared specialty products. Even better, companies are working to develop an even wider array of products for consumers, institutional users, retail stores and manufacturers all across the globe.

Healthy diets require lighter, well-balanced meals low in fat, calories, cholesterol and salt. Chicken can ll all these needs.

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USA POULTRY & EGG EXPORT COUNCIL Preparing and American Broiler Chicken. Serving The World’s Favorite Meat. Pathogenic contamination must be avoided when handling chicken. This requires The United States is the largest producer of High Standards and the USDA diligent care and attention when preparing food products in the world. And of all meat The USDA inspection standards for all chicken and chicken products. products, chicken is the most popular. It’s no phases of poultry processing are the toughest wonder — chicken is high in protein and in the world. By law, each bird must be Speci cally: low in calories. It’s also lower in fat and inspected individually. At minimum, four cholesterol than other meats and rich in separate inspections are required, starting 1) All food handlers must observe strict and vitamins A and E. with the live bird and continuing sanitary personal hygiene. High-quality poultry and poultry products throughout the slaughter, processing and 2) Food handlers must continuously apply from the U.S. are enjoyed all over the world. packaging phases. sanitary food handling techniques. Each year the U.S. produces more than 14 The USDA employs more than 7,000 highly million tons of poultry (chicken, turkey, trained food safety inspectors, and every 3) Handling of all products must be kept to duck) and nearly 77 billion shell eggs. poultry processing line in America is under a minimum. Producers and consumers insist on quality the care of between one and three inspectors. 4) Procedures for proper handling, in every step of the process — from growout Many inspectors have agricultural training cooking, serving and reheating must be to processing to distribution. or food science education, and many others closely followed. have earned degrees in veterinary medicine. Producing Quality 5) Cooked meat must never be stored near The best products begin with the best From Us to You raw, uncooked meat. chickens. The modern domesticated broiler Once processed, broiler parts and products chicken is descended from the wild Bankiva are distributed around the U.S. and the chicken, which was domesticated in India world. For retail sale, products are packaged Reheating, more than 4,000 years ago. The earliest in a variety of ways to preserve settlers in America brought chickens with wholesomeness. Products for the export Holding and them. Today’s broiler comes from breeding market are blast-frozen and generally Servings stock that is the product of years of genetic packed in bulk. selection by top poultry scientists. The Broiler producers are shipping and Reheating modern bird yields a high percentage of distribution experts. In the domestic market, Chicken that has been cooked and then tasty, nutritious meat without the use of product leaves the plant in refrigerated refrigerated should be reheated rapidly to a arti cial ingredients or hormones. trucks that are scrubbed and sanitized after minimum of 165º F (73.9º C) before serving. In the U.S. broiler-producing region, every load. Temperature is monitored This reheating should be done with ovens. which is concentrated mainly in the constantly. Product destined for export is Steam tables and all other southeastern crescent from Delaware to blast-frozen at the plant or nearby. Frozen food-holding equipment are not suitable for Texas, broilers are grown by individual product may travel aboard reefer cargo use in reheating. farmers. Fed a diet of high-protein grains vessels, or in ocean-going refrigerated such as corn and soy, broilers are grown to containers. Holding market size in just under seven weeks in All together, the United States poultry The following internal temperatures for automated, climate-controlled houses. industry is a precisely monitored and tightly fully cooked chicken and chicken products Vertically integrated companies process, integrated system that produces, quite should be maintained during serving. market and distribute the products. Inside simply, the best poultry in the world. • For cold foods: 40º F (4º C) the processing plant, cleanliness is an • For hot foods: 140º F (60º C) or higher obsession. Plants routinely shut down daily for a thorough sanitizing washdown. Servings per Pound Maintaining this level of quality and Allow 1/3 to 1/2 pound per person; one cleanliness requires constant attention. chicken (quartered) easily serves four. Most U.S. processors have advanced research and testing laboratories on site. Plants also work closely with poultry research labs and universities in their individual states. This helps many plants to exceed the already high standards set by the U.S. Department of Agriculture.

13 2 USA POULTRY & EGG EXPORT COUNCIL CHICKEN & CHICKEN PRODUCTS BUYER’S GUIDE

3 12 PRODUCT DESCRIPTIONS CHICKEN & CHICKEN PRODUCTS BUYER’S GUIDE Prepared Products The Quality Control Process

Prepared products are those that are ready to The Food Safety Inspection Service What is HACCP? Step six: eat with minimum preparation. They All U.S. chicken meat which is offered for Essentially, HACCP is a procedure which Establish effective record-keeping to include frankfurters, pulled and diced export must be inspected and approved by seeks to identify and control the points in document the HACCP system. chicken meat and fully cooked whole the Food Safety Inspection Service (FSIS) of processing at which contamination can chickens and chicken parts. Also included in Example: in regard to temperature the U.S. Department of Agriculture (USDA). occur. Since HACCP systems are designed to monitoring, records should be kept of this classi cation are breaded products that The 90-year-old agency is regarded as a accommodate speci c plant requirements, are raw and ready-to-cook, fully cooked temperature measurements and the model for food inspection services the process design varies from plant to plant. corrective action taken where applicable. (requiring only warming prior to serving) worldwide. A USDA inspection stamp A typical HACCP process involves the and blanched products that have been Whole Cooked Chicken Diced and Pulled Chicken indicates that a chicken product was following steps: Step seven: partially cooked. Available baked, smoked, barbecued or roasted, Diced and pulled chicken (usually made from properly processed, has been inspected and is fully cooked whole chickens are marketed hot spent fowl), is boneless, skinless, fully cooked Establish procedures to certify that safe to eat. There are three integral layers in Step one: monitoring equipment is always effective. Always read the product label and follow from the deli. Vacuum packaged, fully cooked, chicken meat. Pulled meat is separated from the FSIS food safety assurance: manual Identify hazards in the food processing refrigerated chickens need heating to become a bone and skin by hand; diced meat is pulled meat the instructions provided to prepare and inspection, HACCP and pathogen reduction. system. Example: in regard to temperature serve all chicken and chicken products. meal in minutes. that has been cut into cubes It may packaged as monitoring, the temperature gauges breast meat, leg meat or combined breast and leg Example: bacteria meat. When packaged in combination the 1) Manual Inspection should be tested at xed intervals to ensure that they are working properly. product label will note “natural proportions.” According to the FSIS, meat inspection has Step two: several functions: to detect diseased meat Identify critical control points in the and take it off the line; to assure clean and 3) What is Pathogen Reduction? processing channel at which potential The pathogen reduction initiative has two sanitary handling and preparation; to hazards can be eliminated or reduced. prevent adulteration and false labeling; and aspects. First, in order to verify that HACCP to apply inspection insignia. Federal Example: cleaning, cooking, chilling, systems are effective in reducing bacterial inspectors are in place at every poultry plant handling and storage. contamination, FSIS has established in the United States examining each chicken pathogen-reduction performance standards carcass as it moves through the processing Step three: for salmonella. Plants must ensure that their channel. Inspectors are closely involved in Establish preventive measures with critical salmonella contamination rate is below the plant construction, antemortem inspection, limits for each control point. current national rate. Secondly, slaughter Cooked Chicken Parts postmortem inspection, product inspection, Example: time and temperature are plants will be required to conduct microbial May be found hot and ready-to-eat or as vacuum product content determination, control and examples of critical limits. Poultry must testing for generic E. coli to verify that their packaged items. Fully cooked, sliced, boneless, restriction of condemned products and process-control systems have prevented fecal skinless chicken breast makes ready-to-eat be chilled to 40 degrees F. during marking, labeling and application of processing to prevent bacteria from contamination, the primary vehicle for sandwiches. Product sizes, shapes and methods of Chicken Frankfurters, Bologna & Sausage harmful bacteria. cooking vary among the numerous companies inspection insignia. Although this traditional growing. In this case, 40 degrees would Chicken frankfurters are a blend of mechanically form of inspection is thorough, it cannot which produce cooked chicken parts including: deboned white and dark meat. Chicken bologna be the critical limit. whole roasted chicken breast, whole oven roasted detect microscopic or invisible defects. Bringing you the is cured, seasoned and mechanically deboned Highest-Quality Chicken cornish hen, cooked thighs, cooked bone-in chicken meat. Cocktail franks are miniature Step four: breast, hot wings, grilled broiler half and roasted 2) Pathogen Reduction and HACCP: Establish procedures to monitor the control The traditional FSIS form of inspection is chicken frankfurters. Chicken sausage is a thorough, comprehensive system for drumsticks. available in a variety of shapes, types and sizes, A New Level of Food Safety Assurance… points. including breakfast sausage. On July 25, 1996, the FSIS introduced the manual inspection; however, it cannot detect Final Rule on Pathogen Reduction and Example: where temperature has been microscopic or invisible problems. The Hazard Analysis and Critical Control Points identi ed as a critical limit, product introduction of the Final Rule on Pathogen (HACCP.) The aim of this new approach is samples would be checked at xed Reduction and HACCP adds a scienti c twofold: to target pathogens that cause intervals to ensure that the temperature dimension to the existing inspection process. foodborne illness and to increase industry’s is within the critical limit. HACCP systems dramatically reduce awareness of its responsibility to produce potential hazards in the manufacturing safe food. Step ve: process while the pathogen reduction Establish procedures for taking corrective initiative prevents contaminated products actions when monitoring indicates that a from entering the market place. The critical limit has not been met. combination of these three key elements in Example: take steps to lower the U.S. food safety assurance means that temperature in the chiller. consumers around the world can enjoy the Canned Chicken and Chicken Dinners highest-quality U.S. chicken products. Includes products ranging from whole chickens to chicken salads, baby foods, specialty meats and Mini-Biscuit Chicken Sandwiches ready-to-heat and eat chicken meals. There are a These mini-biscuits contain a breaded chicken multitude of convenience foods produced by the patty made from white and dark meat. They U.S. chicken industry. come packed in a single serving with two biscuits, SPEC HOLES T ready for the microwave and great for the snack INR W B O O Y M E

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ARU AGRICULTURETMENT.S. OF PRODUCT DESCRIPTIONS PRODUCT DESCRIPTIONS Frozen Specialized Products Uncooked Specialized product are chicken items Dehydrated Granulated Chicken Products developed for industrial, food service or Made from raw materials identical to home use. They include major groups of raw powdered chicken, the nished product is All skin-on parts shown are available in both chicken, cooked chicken, broth, fat and textured with particle sizes that range from yellow and white skin variations. dehydrated chicken. The cooked products are 1/8 of an inch to 1/4 of an inch. Packed for generally available as broth, fat and shipment in 50 pound (22.7 kilogram) dehydrated chicken. Note that the majority of U.S. broiler poly-lined boxes or in 100 pound (45 processing plants employ personnel certi ed kilogram) poly-lined ber drums. to slaughter birds using methods that strictly Roaster 8-Piece Cut Broiler Mechanically Separated Chicken (MDM) comply with religious requirements. One of the larger varieties of whole chickens, The whole broiler is cut into 2 breast halves with The chicken is separated mechanically from the bone and skin to produce products that Dehydrated Diced or Irregular Chicken roasters may be marketed with or without giblets. ribs and back portion, 2 thighs with back portion, Combinations of whole breast, thigh or 2 drumsticks and 2 wings. The parts are vary in texture. nely ground chicken blended with packaged and labeled whole cut-up chicken. Cut-up broilers are usually sold without giblets. Finely Ground Chicken Emulsi ed seasoning and binders before cooking in a (comminuted) loaf. The cooked product is ground, diced or Packaged frozen in 40 pound (18 kilogram) random cut, then freeze-dried and packaged poly-lined boxes, and fresh in 2,000 pound in oxygen-moisture barrier foil- (907 kilogram) poly-lined tote bins. poly bags.

Finely Ground Chicken Non-Emulsi ed Chicken Broth (non-comminuted) An ingredient used primarily for the industrial manufacturing of consumer food Ground Chicken items. Available as both a frozen broth or Packaged frozen in 40 pound (18 kilogram) dehydrated powder, with special poly-lined boxes, and fresh or frozen in 1 to formulations that include MSG, fats, and 10 pound (.45 to 4.54 kilogram) chubs, and salt, etc. Frozen product is packaged in 40 fresh in 2,000 pound (907 kilogram) pound (18 kilogram) poly-lined ber boxes Whole Chickens Broiler Breast Quarter Whole Broiler Leg poly-lined tote bins. and in plastic pails in quantities up to 50 Whole Chickens are marketed in two forms: fresh Broiler halves may be further cut into breast A whole broiler leg is the drumstick-thigh pounds (22.7 kilogram). Dehydrated broth is or frozen. They may be packaged individually quarters which include the wing. A broiler breast combination. The whole leg differs from the leg Powdered Chicken packaged in 50 pound (22.7 kilogram) and carry a producer or processor’s brand name. quarter, including portions of the back, is all quarter in that it does not contain a portion of Produced from mechanically separated or boxes. A giblet pack (neck, heart, liver and gizzard) is white meat. the back. One leg-thigh combination is hand deboned fowl or broiler. The raw usually included with whole chickens. Chickens considered a serving. material is cooked, homogenized and spray- Chicken Fat packaged without giblets may be labeled WOGS dried to produce a ne, tan colored powder. Used primarily in industrial food (without giblets) or WOGN (without giblets and preparation and available in a liquid, frozen neck). Skin color of broilers is either white or or dry-powdered form. Sold in poly-lined yellow, and is generally determined by natural ber boxes and plastic pails, ber and metal ingredients in the diet. Skin color is a matter of drums or tanker loads up to 40,000 pounds preference, with customers in different parts of (18,144 kilograms). the world preferring one color over the other.

Broiler Drumsticks Whole Chicken Wing Broiler drumsticks include the lower portion of The whole wing is an all white meat portion the leg quarter; or that portion between the knee composed of three sections: the drumette, mid joint and the hock. Drumsticks weigh from 4 to 5 section and tip. ounces (114 to 142 grams). Two drumsticks make one serving.

5 10 PRODUCT DESCRIPTIONS PRODUCT DESCRIPTIONS

Further processing refers, simply, to poultry products that require additional processing before they may be consumed. All raw and uncooked products are considered further processed. So Further Processed Products do all the cooked, breaded, dehydrated and rendered products offered in the marketplace. Chicken Wings – cooked, breaded Pre-breaded Saves time and labor. Breading coverage is even to prevent fryer fall-off. Flavor assortment Wide variety of avors to offers customers. Fully cooked Quick and easy preparation.

Marinated Raw Breaded Wings Pre-marinated Chicken holds taste / avor after frying. Stays tender & juicy even under hot lamp. Pre-breaded Saves time and labor. Uniform breading coverage prevents fryer fall-off. Ready to cook Short preparation time saves cost. 9-Piece Cut Broiler Cornish Hens Broiler Halves Unbreaded – Fully Cooked Marinated Wings Broilers may be cut into nine pieces for A young, immature broiler chicken of either sex, The broiler is split from front to back through Preglazed Reduced preparation time. Savory taste appeals to customers. Flavor assortment Wide range of avors to offer customers. marketing. The pieces include 1 breast keel usually less than ve weeks of age, weighing not the backbone and keel to produce 2 halves of Fully Cooked Preparation is quick and easy – from freezer to plate in minutes! portion, 2 breast sides or ribs, 2 thighs, 2 wings more than 2 pounds. approximately equal weight. Equal parts of and 2 drumsticks. The nine piece cut broiler is backbone are present on each half. Ready to Cook Wings marketed primarily through food service outlets Ice glazed Prevents freezer burn. and fast food restaurants. Ready to cook Short preparation time cuts cost. Product may be used in many menu applications.

Cutlets: Pre-Breaded Pre-breaded Saves time and labor. Uniform breading reduces fryer fall-off. Fully cooked Short preparation time cuts foodservice costs. Chicken Breast – Grilled Fully cooked Eliminates risk of undercooking. Saves time and labor. Skinless, unbreaded Low calorie count per serving portion. Marinated Delicious marinade offers a moist and juicy avor.

Chicken Breast – Breaded Prebreaded Saves time and labor. Uniform breading coverage prevents fryer fall-off. Flavor assortment Wide variety of avors to offer customers. Fully cooked Eliminates risk of serving raw chicken. Quick and easy preparation. Broiler Split Breast with Back Broiler Split Breast without Back Broiler Leg Quarter Nuggets and Tenders A broiler breast quarter with the wing removed is Remove the wing and back portion from the A leg quarter is the drumstick and thigh portion Fully cooked Saves time and labor. Eliminates risk of serving raw chicken. marketed as the split breast. They are white meat broiler breast quarter to produce the broiler split with one half of the portion of the back attached. Variety of styles/seasonings Ideal for snack foods or appetizers. and weigh from 12 to 15 ounces (340 to 425 breast without back. Leg quarters may also include attached grams) each. abdominal fat and up to two ribs. Individually Quick Frozen (IQF) Chicken Pieces Unbreaded Pieces: Quick frozen in minutes Product’s natural fresh and tender qualities are preserved. Bacteria growth reduced. Variety of individually frozen cuts Operator can utilize product on an “as needed” basis. Pre-cleaned Reduces preparation time and bacteria risk. Recipe ready Product can be cooked straight from the freezer. Fits any menu trend. Birds are computer sized Guaranteed piece counts & consistent portions help contain foodservice costs. Long shelf life Easy to inventory. Reduces risk of stock depletion. Breaded Pieces: Pre-breaded and marinated Saves time and labor. Customers enjoy its moist and juicy texture. Ready to cook Preparation is quick and easy. Premium cut No waste. Individually wrapped or bulk packed Choose the packaging you need for retail or foodservice. Pre-cleaned and pre-trimmed Saves time and labor. Reduces bacteria risk. Individually frozen, portion controlled Eliminates waste – product is used on an “as needed” basis. High perceived value Promotes cost control while conveying an upmarket image. Long shelf life East to inventory. Reduces risk of stock depletion. Pre-marinated Chicken stays tender and juicy even under heat lamps or in the hot case. Chicken Wing Portion Mid Section with Tip Chicken Wing Portion Mid Section Chicken Wing Portion Drummettes Breast Tenders The at center section and the ipper (wing tip). The section between the elbow and the tip, The rst section between the shoulder joint and All natural breast tenderloin Customers enjoy the homemade style. Operators enjoy versatility in menu planning. sometimes called the wing at or mid-joint. the elbow. Uniquely seasoned marinade/breading Plump and juicy texture. Great tasting avor. Lightly breaded Healthy image. Absorbs less shortening. G T H E Available in a variety of pack sizes Accommodates operator usage and handling requirements. Smaller pack sizes N W increase distributor inventory turns. I O D R E 9 L 6 E D

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PRODUCT DESCRIPTIONS USA POULTRY & EGG EXPORT COUNCIL Classes of Preservation Methods

Ready-to-Cook Dehydration Individually Frozen temperature of 36º F (2.2º C) and then Dehydration removes most, if not all, The pieces are not frozen together and frozen to 0º F (-17.8º C) or lower within Chicken moisture from the chicken. Most U.S. individual pieces can be removed while in 72 hours of the start of the freezing process. Processed chickens may be classi ed into chicken is dehydrated by spray vacuum, the frozen state. The processed chicken Individually “quick” frozen chicken one of seven different USDA de ned groups: roller or freeze drying methods. Once products are frozen individually to 0º to 5º F products have a shelf-life of up to 12 months dehydrated, the powdered, chunked or (-17.8º to -15º C) before they are packed or more if properly shipped and stored at 0º BROILER granulated product may be vacuum in the shipping containers and placed in a 0º F (-17.8º C) or below. Recommended for A young chicken usually 6 to 8 weeks of age. A packaged in cans or pouches that may be F (-17.8º C) or below freezer for overseas shipment. Broiler Thighs Boneless, Skinless Broiler Leg Meat broiler may be of either sex and will be safely stored for use years later. Dried storage. Individually frozen chicken tender-meated. The dressed weight of whole birds The broiler thigh is that portion of the leg above This cut is produced by removing the skin and products, stored in poly-lined boxes and products have a shelf-life of up to 12 months Frozen Storage will range from 2.85 to 4.50 pounds (1.30 to 2.04 drums, have a shorter shelf life. Dehydrated if properly shipped and stored at The shelf-life for plant-frozen or the knee joint. The broiler thigh with back bone from broiler leg quarters. Coarse ground kilograms). Broilers are sometimes referred to as portion is produced by separating the broiler leg chicken is made from boneless, skinless leg meat. fryers. products are recommended for overseas 0º F (-17.8º C) or below. Recommended for commercially frozen chicken products quarter at the knee joint. The broiler thigh shipment. overseas shipment. packaged and stored under proper without back portion is produced by separating ROASTER conditions is normally 12 months. However, the whole leg at the knee joint. This cut must They have the same general characteristics as the Irradiation Individually “Quick” Frozen (IQF) tests have proven that poultry, especially raw contain no rib, or back meat. broiler except their dressed weight will range Irradiation reduces pathogens sometimes Individually “quick” frozen processed poultry, can be stored for several years with between 4.75 to 7.50 pounds (2.16 to 3.40 found in chicken. This process can also chicken products are quickly frozen insigni cant loss of shelf-life or avor. kilograms). Roasters are processed between 8 and increase the refrigerated shelf-life of fresh individually to approximately 0º to 5º F Frozen chicken products, however, can 12 weeks of age. Roasters are generally sold as whole birds. chicken by one week and reduce the impact (-17.8º to -15º C) within 60 minutes or less experience various stages of damage by of temperature abuse during export of the start of the freezing process. The freezer burn, dehydration, chemical and CAPON operations. Though the process is proven to pieces are frozen separately and individual nutritional deterioration during shipping A surgically de-sexed male chicken. They are be safe and reliable, irradiated poultry has pieces can be removed while in the frozen and storage. Variables during shipping and grown to about 15 weeks of age. Dressed weights not been cleared for sale in all countries. state. The use of the term “quick” frozen is storage that affect shelf-life are: range from 6 to 9 pounds (2.72 to 4.08 Irradiated chicken frozen and stored at 0º F governed by the United States Department of maintenance of constant 0º F (-17.8º C) or kilograms). Sometimes called “The Christmas (-17.8º C) is recommended for overseas Agriculture and requires products to be below temperature, time, protection of Bird”, capons are meaty, avorful, tender and highly regarded for holiday meal celebrations. shipment. placed in a freezer immediately after initial products from air and freezer air velocity. Capons are marketed as whole birds. chilling or held up to 48 hours at a Bulk Frozen ROCK CORNISH HEN Typically, these products are frozen Boneless, Skinless Thigh Meat Boneless, Skinless Breast Meat The cornish hen is a young immature chicken, together in containers, and individual pieces This cut is produced by removing the skin and Breast halves that have been skinned and usually 5 to 6 weeks of age, with a dressed weight can only be removed when the entire THE CHICKEN THERMOMETER bone from only the thigh portion of broiler leg deboned. Each breast half is considered one of not more than 2 pounds (.91 kilograms). container is defrosted. The chicken products quarters. serving. The pectoralis major and minor muscles are chilled to approximately 35º to 40º F Degrees Centigrade Degrees Fahrenheit may be separated to produce tenderloin and HEN (1.7º to 4.4º C), packed in containers and 100 212 Water Boils boneless breast. A mature female chicken. Chickens in this placed in a 0º F (-17.8º C) or below freezer. 180 Whole Chicken & Chicken Portions Cooked Done classi cation are generally spent hens. Referred 170 Chicken Breast Cooked Done to as fowl, hens may be further classi ed as The chicken products are generally frozen 70 158 High End Incubation Temperature for Therophilic Bacteria 140 Minimum Safe Holding Temperature for Hot Chicken heavy or light depending on their breed or within 24 to 72 hours. Bulk frozen chicken 60 weight. Hens may be used for stewing, baking or BACTERIA products have a typical shelf-life of up to 12 DOUBLES 40 104 Low End Incubation Temperature for Therophilic Bacteria deboned for use in processed meats. months if properly shipped and stored at 0º EVERY 37 98 Incubation Temperature for Mesophilic Bacteria 30 minutes 28 90 F (-17.8º C) or below. Recommended for SPOILAGE ROOSTER ZONE 1 hour 21 70 overseas shipment. Bacteria and Incubation Temperature for Psychrophilic Bacteria A mature male chicken with coarse skin and 2 hours 10 50 Food Toxins 6 hours 4 40 toughened, dark meat. Roosters are generally Develop Fast 20 hours 0 32 Safe Refrigerator Storage Temperature spent breeders that are deboned for use in processed meats. -18 0 Maximum Safe Storage Temperature for Frozen Chicken

-29 -20 Quick Freeze -40 -40

Giblets (Gizzard, Heart, Liver & Neck) Chicken Feet, Chicken Paws -51 -60 A giblet pack includes the gizzard, heart, liver Chicken feet are the lower leg and foot All Water in Chicken Frozen and neck. When included as a part of the whole combination with the skin and toe nails -73 -100 bird, the pieces are wrapped in paper or sealed in removed. Chicken paws are the foot portion only. plastic, then stored inside the bird cavity. Giblets Chicken feet and paws are packaged bulk in may also be sold separately. plastic bags. For shipment, the bags are packed into corrugated ber cartons. 7 8