Information How to Choose a fresh chicken

Information How to Choose a fresh chicken

Fresh normal chicken (cooked immediately, hold only 4-6 hours after cut)
Cold fresh chicken (hold 24 hours, included in the chiller / freezer)
Fresh, frozen chicken, hold for several days if stored in appropriate conditions (24 C below zero).

Information How to Choose a fresh chicken

Fresh normal chicken (cooked immediately, hold only 4-6 hours after cut)
Cold fresh chicken (hold 24 hours, included in the chiller / freezer)
Fresh, frozen chicken, hold for several days if stored in appropriate conditions (24 C below zero).

In choosing the usual fresh chicken meat, to be taken:
Meat color: cream
Fat color: cream and spread evenly under the skin.
Aroma: Fresh & no smell of foreign / rocker
Plasticity: to be elastic (when a finger is pressed, will return as the original)
No signs of a bruise, or other suspicious signs.

Chicken meat
Chicken that has been cut, dibului, and viscera have been removed, head, and legs, so that leaves the piece of chicken meat a whole body.

The characteristics of a good chicken carcass (body condition, perlemakan, a leather / tulangnya):

1. Carcass form solid (compact), thigh, calf, wings, breasts and thick. Large meat in the chest can be known by measuring how long sternum. 50% of chicken meat from bones found in the chest.

2. Meat, the average spread under the skin that cover the entire section dislocated.

3. Skin must be intact, not bruised, not torn or many scratches. Color slightly yellowish white. Skin is free from fluff needle (microbes nestle in the plume that). Skin chicken bruised, bluish in color (due to impact, fine broken blood vessels, blood coagulation occurs under the skin), with the bruise, the resistance against the attack of microbes carcass decreased, so that the chicken fast / easy to decompose.

4. Not found a bone-bone fracture.

Recognizing the damage meat chicken
1. Changes in certain parts of the chicken carcass (sticky on the bottom of the wing, on pertautan between the legs and body, and the top of the head).

2. Dark colors formed on the tip of the wing.


Chicken (rich in protein), signs of damage to food berprotein high

1. Smell the special protein
2. Damage to the structure of the network (weak, the materials become watery).
3. Morbid colors (red poultry meat, cream, gray and gloomy red).

In choosing the usual fresh chicken meat, to be taken:

* Color of meat: cream
* Color of fat: cream and spread evenly under the skin.
* Odor: not smell fresh & foreign / rocker
* Spring: to be elastic (when a finger is pressed, will return as the original)
* There are no signs of a bruise, or other suspicious signs.

Recognizing the damage meat chicken

1. Changes in certain parts of the chicken carcass (sticky on the bottom of the wing, on pertautan between the legs and body, and the top of the head).
2. Dark colors formed on the tip of the wing.