CHIKEN MEET

CHIKEN MEET

Because of the relative ease and low cost of poultry, [1] the most common type of poultry in the world [[1], such as cattle or hogs, chickens have been used in cooking in many cultures around the world and their meat has adapted to regional tastes.
Chicken can be prepared in a wide range of ways including baking, grilling, kebab, fried and boiling among many more according to its purpose. Since the last half of the twentieth century, prepared chicken has become the staple of fastfood. Chicken is sometimes referred to as healthier than red meat, with lower cholesterol and saturated fats. [[2]
The poultry industry, which is responsible for the production of poultry, takes many forms in different parts of the world. . The United Nations estimates that there are 19 billion chickens in the world today, making them two to one more than humans.
History
Modern chickens are the offspring of hybrids of the gray forest bird, as well as the red forest bird, which first appeared in the northern part of the Indian subcontinent thousands of years ago. [4]
Chicken as chicken meat has been depicted in Babylonian carvings from 60,000 BC. [5] Chicken has been a common meat found in the Middle Ages. It was one of the main ingredients of Blankmanz, a stew usually made with chicken and fried onions cooked in milk and seasoned with spices and sugar. []]
In the United States in the 1800s, chicken was more expensive than other meats and was “sought after by the rich because it was as expensive as an unusual food.” [10] The use of chicken in the United States increased during World War II due to a shortage of beef and pork. [11] In Europe, poultry consumption is higher than that of beef and veal in 1996 with consumer awareness of bovine spongiform encephalopathy.
Breeding
Main article: Poultry rearing
The U.S. Department of Agriculture classifies chicken cuts in a manner similar to beef.
Modern breeds such as the Cornish Cross are bred specifically for poultry production, emphasizing the proportion of meat feed produced by animals. The most common breeds of chicken used in the United States are Cornish and White Rock. [13]
Chickens raised especially for food are called brokers. In the United States, broilers are usually slaughtered at a young age. For example, modern Cornish cross hybrids are slaughtered as early as 8 weeks for fryers and as early as 12 weeks for fried birds.
Capons (Custard Cox) produce more and fatter meat. For this reason, they are considered a flavorful and were especially popular in the Middle Ages. Editable material

See also: Poultry uts
Oven-roasted rosemary and lemon chicken.
They are now the staple food in the United States
Chief
Breasts: These are white flesh and relatively dry.
Leg: There are two divisions:
“Drumstick”; It is dark flesh and it is the underside of the feet,
“Thighs”; Dark flesh, it is the upper part of the legs.
Wing: Often served as a light meal or bar meal. The buffalo wing is a common example. There are three categories:
The “drumate” is shaped like a small drumstick.
The middle “flat” section has two bones and
Tip, often discarded.

Others
Chicken legs: These contain relatively little meat and are mainly eaten for skin and cartilage. Although considered foreign in Western cuisine, foot is a common fare in other cuisines, especially in the Caribbean and China.
Gibbits: Organs such as hearts, gizzards, and livers may be included in butchery chickens or may be sold separately.
Head: Considered as a flavorful food in China, the head splits down in the middle and is eaten by the brain and other tissues.
Kidneys: A broiler carcass usually remains after processing but these are found in deep pockets on each side of the vertebral column.
Neck: It is served in various Asian dishes. This is the staff that made Hellgel among the Ashkenazi Jews.
Oysters: On the back, near the thighs, these small, round pieces of beef are often considered a flavor. [15]
Pygostyle (chicken buttocks) and testicles: These are commonly eaten in East Asia and parts of Southeast Asia.
By-product
Blood: Immediately after slaughter, blood can be transmitted to a reception, which is then used in various products. In many Asian countries, blood is left to be deposited in disc-like cakes for sale in low, tubular form.
x

Hee is usually cut into cubes, and used in soup dishes.

Carcass: After the meat is removed, it is used for soup stock. [[1]]

Chicken eggs: The most well-known and healthy by-product.

Heart and Gizard: The heart of the chicken is often seen as a flavorful food in the Brazilian Churascos. [1]

Liver: It is the largest organ of chicken, it is used in foods like belly and chopped liver.

Shamaltz: It is produced by supplying fat, and is used in a variety of foods.

Health

Chicken contains about two to three times more fat than most types of red meat, which is measured as a percentage of weight. [18]

Chicken usually includes low fat in the meat (custard chickens are not excluded). Fat is extremely dense on the skin. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10% fat and 27 grams of protein for the same portion of brilled, lean skirt steak. [19] [20]

Use of Roxarson in poultry production

In factory farmed chickens are regularly fed feed additive Roxarson, a molecular compound that partially mixes with inorganic arsenic in chicken meat and is often used as fertilizer in their feces.  Poultry producers did not ban Roxarson, but a 2013 sample of poultry from the Johns Hopkins School of Public Health had a 70% sample level in the United States that exceeded FDA-prescribed safety limits. [22] The FDA has since revised its position on the safe limits of inorganic arsenic in the animal food sector, stating that “any new animal drug that contributes to the overall inorganic arsenic content is a matter of concern.” [23]

Antibiotic resistance

The data obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPRS) “strongly indicates that the use of drugs in cephalosporin-resistant poultry production in humans is on the rise.” According to the Journal of the Canadian Medical Association, the unacceptable antibiotic Safetyfur is routinely given to eggs in Quebec and Ontario to discourage hatching infections. Although the data has been challenged by the industry, antibiotic resistance in humans seems to be directly related to the use of antibiotics in eggs. [24]

A recent study by the Translated Genomics Research Institute found that almost half (47%) of meat and poultry in U.S. grocery stores were contaminated by S. aureus, half of which was resistant to antibiotics (52%). [25] Furthermore, according to the FDA, more than 25% of retail chickens in the United States are resistant to 5 or more antibiotic treatments. [2] It was less than 6% in chickens. [2]] [26]

Sewage contamination

In a 2012 randomized survey of poultry products across the United States, physicians found that 48% of the samples contained molecules in the Committee for Responsible Medicine. On most commercial poultry farms, chickens stand, lie down, and feed on their own manure, which is somewhat mixed with bedding material (e.g., wooden glass, chopped straw, etc.).

When the dense animal feed is sent to the basin from the operation farm, the chickens are usually kept inside shipping crates that usually have slatted floors then these crates are tied up in transport trucks 5 to 10 rows high. Chickens defecate during shipments and chicken manure sits inside crowded cages contaminating chicken feathers and skin, or raining chickens and crates at the bottom of transport trucks. By the time the truck went to the register, most of the chicken skin and feathers had been contaminated with feces.

There is also an anus in the intestine. The slaughtering process removes feathers and intestines, but only the visible anus is removed. High-speed processing equipment goes down the processing line and spreads the contamination to the birds and the equipment itself in the distance. At one or more points on most supports, chemical sprays and baths (e.g., bleach, acids, peroxides, etc.) are used to partially wash away or kill these bacterial contaminants. Unfortunately, if the stool becomes contaminated, it is impossible to completely remove it, especially if there are various membranes between the skin and the muscles.

With processing of slot lines up to 140 birds / min, safety inspectors do not have enough time to properly examine the visible anus.

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