Introduction to Poultry Processing Volume 1

poultry processing, preparation of meat from various types of fowl for consumption by humans.

Poultry is a major source of consumable animal protein. Chickens and turkeys are the most common sources of poultry; however, other commercially available poultry meats come from ducks, geese, pigeons, quails, pheasants, ostriches, and emus.

Characteristics of poultry

Poultry is derived from the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet. The Table shows the nutrient composition of several types of poultry.

Nutrient composition of roasted or broiled poultry cuts
(per 100 grams)

poultry type and cut	energy (kcal)	fat (g)	protein (g)	cholesterol (mg)
Chicken
light meat with skin	222	10.85	29.02	84
dark meat with skin	253	15.78	25.97	91
light meat without skin	173	4.51	30.91	85
dark meat without skin	205	9.73	27.37	93
Duck
flesh and skin	337	28.35	18.99	84
flesh	201	11.20	23.48	89
Goose
flesh and skin	305	21.92	25.16	91
flesh	238	12.67	28.97	96
Turkey
light meat with skin	197	8.33	28.57	76
dark meat with skin	221	11.54	27.49	89
light meat without skin	157	3.22	29.90	69
dark meat without skin	187	7.22	28.57	85
poultry type and cut	iron (mg)	zinc (mg)	vitamin B12 (μg)	thiamine (mg)
Chicken
light meat with skin	1.14	1.23	0.32	0.060
dark meat with skin	1.36	2.49	0.29	0.066
light meat without skin	1.06	1.23	0.34	0.065
dark meat without skin	1.33	2.80	0.32	0.073
Duck
flesh and skin	2.70	1.86	0.30	0.174
flesh	2.70	2.60	0.40	0.260
Goose
flesh and skin	2.83			0.077
flesh	2.87			0.092
Turkey
light meat with skin	1.41	2.04	0.35	0.056
dark meat with skin	2.27	4.16	0.36	0.058
light meat without skin	1.35	2.04	0.37	0.061
dark meat without skin	2.33	4.46	0.37	0.063