. Units.
μg =. mg =. IU =†Percentages are roughly approximated using for adults.Source:is the most common type of in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as or, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.Chicken can be prepared in a vast range of ways, including, and, among many others, depending on its purpose. Since the latter half of the 20th century, prepared chicken has become a staple of. Chicken is sometimes cited as being more healthful than, with lower concentrations of and.The industry that accounts for chicken production takes on a range of forms across different parts of the world. In, chickens are typically subject to methods, while less-developed areas raise chickens using more traditional farming techniques.
The estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one. Contents.HistoryThe modern is a descendant of hybrids along with the first raised thousands of years ago in the northern parts of the.Chicken as a meat has been depicted in carvings from around 600 BC. Chicken was one of the most common meats available in the. For thousands of years, a number of different kinds of chicken have been eaten across most of the, including, and hens.
Calories, carbs, fat, protein, fiber, cholesterol, and more for Chicken Thigh Meat (Boneless, Skinless individually frozen - Trader.). Want to use it in a meal plan? Nutrition information for Chicken Thigh. Track calories, carbs, fat, and 12 other key nutrients. Start your food diary today!
It was one of the basic ingredients in, a usually consisting of chicken and fried cooked in and seasoned with spices and.In the United States in the 1800s, chicken was more expensive than other meats and it was 'sought by the rich because it is so costly as to be an uncommon dish.' Chicken consumption in the U.S. Increased during due to a shortage of.
In Europe, consumption of chicken overtook that of beef and in 1996, linked to consumer awareness of (mad cow disease). The classifies cuts of in a manner similar to.Modern varieties of such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the U.S. Are and White Rock.Chickens raised specifically for food are called. In the U.S., broilers are typically butchered at a young age.
Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.( cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the.Edible components. Invented in, are chicken wings that are generally then coated or dipped in a sauce. They are now a staple in the. Main.
Breast: These are and are relatively dry. Leg: Comprises two segments:. The 'drumstick'; this is dark meat and is the lower part of the leg,. the 'thigh'; also dark meat, this is the upper part of the leg. Wing: Often served as a light meal or bar food.
Are a typical example. Comprises three segments:. the 'drumette', shaped like a small drumstick, this is white meat,. the middle 'flat' segment, containing two bones, and. the tip, often discarded. Other.: These contain relatively little meat, and are eaten mainly for the skin and cartilage.
Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the and.: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten. Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck: This is served in various Asian dishes. It is stuffed to make among.: Located on the back, near the thigh, these small, round pieces of are often considered to be a delicacy.
(chicken's buttocks) and testicles: These are commonly eaten in and some parts of. By-products. Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes. Carcass: After the removal of the flesh, this is used for soup stock.: The most well-known and well-consumed byproduct. Heart and: in, chicken hearts are an often seen delicacy.
Liver: This is the largest organ of the chicken, and is used in such dishes as and.: This is produced by rendering the fat, and is used in various dishes.HealthChicken meat contains about two to three times as much as most types of when measured as.Chicken generally includes low fat in the meat itself ( excluded). The fat is highly concentrated on the skin. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10 grams of fat and 27 grams of protein for the same portion of broiled, lean skirt steak.
Use of Roxarsone in chicken productionIn, chickens are routinely administered with the feed additive, an which partially decomposes into inorganic compounded in the flesh of chickens, and in their feces, which are often used as a fertilizer. The compound is used to control stomach pathogens and promote growth. In a 2013 sample conducted by the of chicken meat from poultry producers that did not prohibit, 70% of the samples in the US had levels which exceeded the safety limits as set by the. The FDA has since revised its stance on safe limits to inorganic arsenic in animal feed by stating that 'any new animal drug that contributes to the overall inorganic arsenic burden is of potential concern'.
Antibiotic resistanceInformation obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) 'strongly indicates that resistance in humans is moving in lockstep with the use of the drug in poultry production'. According to the, the unapproved antibiotic is routinely injected into in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, in humans appears to be directly related to the antibiotic's use in eggs.A recent study by the showed that nearly half (47%) of the meat and poultry in US grocery stores was contaminated with, with more than half (52%) of those bacteria resistant to antibiotics.
Furthermore, as per the, more than 25% of retail chicken is resistant to 5 or more different classes of antibiotic treatment drugs in the United States. An estimated 90–100% of conventional chicken contains, at least, one form of antibiotic resistance microorganism, while organic chicken has been found to have a lower incidence at 84%. Fecal matter contaminationIn random surveys of chicken products across the United States in 2012, the found 48% of samples to contain matter.
On most (CAFO), the chickens spend their entire life standing in, lying on, and living in their own manure, which is somewhat mixed in with the bedding material (e.g. Sawdust, wood shavings, chopped straw, etc.).During shipping from the farm to the, the chickens are usually placed inside shipping crates that usually have slatted floors. Those crates are then piled 5 to 10 rows high on the transport truck to the abattoir. During shipment, the chickens tend to defecate, and that chicken manure tends to sit inside the crowded cages, contaminating the feathers and skin of the chickens, or rains down upon the chickens and crates on the lower levels of the transport truck.
By the time the truck gets to the abattoir, most chickens have had their skin and feathers contaminated with feces.There is also fecal matter in the intestines. While the slaughter process removes the feathers and intestines, only visible fecal matter is removed. The high speed automated processes at the abattoir are not designed to remove this fecal contamination on the feather and skin. The high speed processing equipment tend to spray the contamination around to the birds going down the processing line, and the equipment on the line itself. At one or more points on most abattoirs, chemical sprays and baths (e.g. Bleach, acids, peroxides, etc.) are used to partially rinse off or kill this bacterial contamination. Unfortunately, the fecal contamination, once it has occurred, especially in the various membranes between the skin and muscle, is impossible to completely remove.With slaughter lines processing up to 140 birds/minute, safety inspectors do not have adequate time to properly examine visible fecal matter.
The USDA is currently allowing some abattoirs to process at unlimited line speeds (i.e. In excess of 140 birds/minute), further exascerbating the fecal contamination issue.Marketing and sales. A poussin, or juvenile chicken.Juvenile chickens of less than 28 days of age at slaughter in the United Kingdom are marketed as. Mature chicken is sold as small, medium or large.Whole mature chickens are marketed in the United States as fryers, broilers, and roasters.
Fryers are the smallest size (2.5-4 lbs dressed for sale), and the most common, as chicken reach this size quickly (about 7 weeks). Most dismembered packaged chicken would be sold whole as fryers. Broilers are larger than fryers.
They are typically sold whole. Roasters, or roasting hens, are the largest chickens commonly sold (3–5 months and 6-8 lbs) and are typically more expensive. Even larger and older chickens are called stewing chickens but these are no longer usually found commercially. The names reflect the most appropriate cooking method for the. As the size increases, the volume (which determines how much heat must enter the bird for it to be cooked) increases faster than the surface area (which determines how fast heat can enter the bird). For a fast method of cooking, such as frying, a small bird is appropriate: frying a large piece of chicken results in the inside being undercooked when the outside is ready.Chicken is also sold in dismembered pieces.
Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed. A breast quarter contains the breast, wing and portion of the back; a breast has the back portion and wing removed. Pieces may be sold in packages of all of the same pieces, or in combination packages.
Whole chicken cut up refers to either the entire bird cut into 8 individual pieces. (8-piece cut); or sometimes without the back. A 9-piece cut (usually for fast food restaurants) has the tip of the breast cut off before splitting. Pick of the chicken, or similar titles, refers to a package with only some of the chicken pieces, typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless and/or skinless. Chicken livers and/or gizzards are commonly available packaged separately. Other parts of the chicken, such as the neck, feet, combs, etc.
Are not widely available except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts.There are many restaurant chains on both a national and global scale that sell exclusively or primarily poultry products including (global), , Hector Chicken and. Most of the products on the menus in such eateries are or and are served with.Cooking. FromRaw chicken may contain.
The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent because of bacteria and parasites. However, in Japan raw chicken is sometimes consumed in a dish called, which is sliced raw chicken served in style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw.Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, traditionally grilled or by using electric grill, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures.
Historically common methods include,. Western cuisine frequently has chicken prepared by for such as,. They are also often grilled for salads or tacos.Chickens often come with labels such as 'roaster', which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.Some chicken breast cuts and processed chicken breast products include the moniker 'with rib meat'. This is a misnomer, as it refers to the small piece of white meat that overlays the scapula, removed along with the breast meat.
The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major).
In the US, 'tenders' can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called 'chicken mini-fillets'.Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make.In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either 'chicken frames' or 'chicken carcasses' and are purchased for soup or stock purposes.FreezingRaw chicken maintains its quality longer in the freezer, as moisture is lost during cooking. There is little change in nutrient value of chicken during freezer storage.
For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken. Freezing doesn't usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry is frozen and thawed.It is safe to freeze chicken directly in its original packaging, but this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages. It is recommended to freeze unopened vacuum packages as is.
If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it. Chicken should be away from other foods, so if they begin to thaw, their juices won't drip onto other foods. If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly.Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded. There are three generally accepted safe methods of reheating frozen chicken: in the refrigerator, in cold water, or using a microwave oven.
These methods are endorsed by the FDA as safe, as they minimize the risk of bacterial growth. Bacteria survives but does not grow in freezing temperatures. However, if frozen cooked foods are not defrosted properly and are not reheated to temperatures that kill bacteria, chances of getting a foodborne illness greatly increase. Retrieved 14 March 2017.
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In the mid-17th century, the chicken — exhausted by the centuries of labor — dropped out, replaced by the thickener isinglass, then sea moss or cornstarch or gelatin. But it stayed simple. Rude, Emelyn. First We Feast.
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^ from USDA Food Safety and Inspection Service. Last Modified: 3 June 2010.
Last Modified: 27 March 2016. Julie, Garden-Robinson (January 2012).
NDSU Extension Service. Retrieved 1 April 2016.External linksWikimedia Commons has media related to and.Wikibooks has a recipe/module on.