At the end of this unit, you should be able to:

• Determine the characteristics and differences between different types of poultry meat;
• Identify the common and other sources of poultry meat; and
• Determine the classification and uses of game meats.

Introduction

Poultry meat comes from domesticated fowls or birds. Majority of poultry meats have a very low amount of fat except for the skin. However, ducks, geese and older poultry fowls have fattier meats compared to others. Poultry meat is also high in:

• Proteins;
• Minerals (iron, phosphorous, potassium and calcium); and
• Vitamin A and B – complex.

This lesson will present the different types and characteristics of poultry meat starting with the ones commonly used in food service and those served only during special occasions and in specialty restaurants.