Chicken and turkey meat
(Gallus gallus domesticus; Meleagris gallopavo — fresh or processed cuts, with or without skin)

Description

• White meats with low fat (especially skinless cuts), mild flavor, and high culinary versatility.
• Marketed as whole birds, cuts (breast, thigh/leg, wings), minced, prepared (marinated, breaded), RTC/RTE, and cooked products (sliced roasts, deli meats). Often packed vacuum or MAP.

Indicative nutrition values (per 100 g raw; typical ranges for skinless cuts)

• Chicken breast: Energy 100–120 kcal; Protein 22–24 g; Fat 1–3 g; SFA ~0.3–0.9 g; Cholesterol 55–70 mg
• Chicken thigh: Energy 150–180 kcal; Protein 18–20 g; Fat 8–12 g; SFA ~2–3 g; Cholesterol 70–85 mg
• Turkey breast: Energy 100–115 kcal; Protein 22–24 g; Fat 1–2 g; SFA ~0.3–0.7 g; Cholesterol 50–65 mg
• Turkey thigh: Energy 140–170 kcal; Protein 19–21 g; Fat 6–10 g; SFA ~1.8–3 g; Cholesterol 65–80 mg
• Carbohydrate: 0 g • Intrinsic sodium low (~50–70 mg)
• Micronutrients (per 100 g, typical): Niacin (B3) 6–11 mg; B6 0.4–0.8 mg; B12 0.2–0.8 μg (higher in dark meat); Selenium 15–30 μg; Phosphorus 180–220 mg; Zinc 1–2 mg; Heme iron 0.6–1.4 mg (higher in thighs)

Key constituents

• Myofibrillar proteins (actin, myosin) of high biological value; collagen moderate (↑ in connective cuts).
• Lipids vary with skin/cut; MUFA/PUFA generally exceed SFA; phospholipids are oxidation-prone (avoid repeated reheats).
• Pigments: lower myoglobin than red meat → paler color (darker in legs/wings).

Production process

• Rearing under welfare/nutrition plans → slaughter in approved plants → rapid chilling (air/water) → deboning/cutting → optional marination/brining → vacuum/MAP packing and cold chain.
• For cooked deli/roasts: injection/tumbling, controlled cooking, rapid cooling, and hygienic slicing.

Physical properties

• Ultimate pH 5.7–6.2; high aw.
• Color: pale pink (breast) → light red-brown (thigh).
• WHC good but sensitive to pH/ions; risk of PSE (pale, soft, exudative) with stress/poor chilling.

Sensory & technological properties

• Tenderness high in breasts; juiciness linked to intramuscular fat, skin, and cooking.
• Responds well to marinades/brines (mild acids + salt/sugars + spices) and processing aids (citrates/phosphates within limits) for yield and texture.
• In emulsions (poultry frankfurters/mortadella) the protein matrix stabilizes fat with emulsifying salts.
• Maillard and controlled lipid oxidation provide roasted/grilled notes.

Food applications

• Foodservice/home: grill/griddle, roast/oven, braises/stews, fried/breaded, slow-cook or sous-vide.
• Industry: burgers/nuggets, cooked slices, fillings and RTE sauces, chilled/frozen ready meals, broths and protein extracts.

Nutrition & health

Chicken and turkey provide high–biological value protein with low fat in lean cuts (especially skinless), plus B3, B6, selenium, and phosphorus; heme iron is lower than in red meat but more bioavailable than plant iron. For a favorable cardiometabolic profile:
• Prefer lean cuts and dry-heat/temperature-controlled cooking; remove skin to reduce SFA when desired.
• Limit added salt and fats; pair with vegetables and fiber.
Safety: main microbiological risks (Salmonella, Campylobacter) → avoid raw/undercooked; cook to ≥74 °C core, brief rest, and strict hygiene (separate raw/ready-to-eat, sanitize tools/boards). Minced and prepared items need extra care. Vulnerable groups (pregnancy, immunocompromised, elderly, infants) should stick to fully cooked products. Avoid long holding in the danger zone (5–60 °C) and repeated reheating (risk of warmed-over flavour and oxidation).
Portion note: protein serving 120–180 g cooked (≈ 160–240 g raw) for whole cuts; 100–130 g cooked for sauced dishes; 40–60 g for cooked sliced as a portion/ingredient.

Quality & specifications (typical topics)

• Composition: moisture, protein, total fat, collagen, salt (cooked products), sodium index.
• Physico-chemical: pH, color (Lab*), WHC, cooking yield/loss.
• Microbiology: Salmonella absent/25 g (RTE), Campylobacter criteria on carcasses; Listeria controlled in RTE; low total counts.
• Residues/contaminants: compliant for veterinary drugs/metals; free from foreign bodies.
• Packaging: vacuum/MAP (O₂/CO₂/N₂) for color/stability; seal integrity; full lot traceability.

Storage & shelf-life

• Chilled: 0–4 °C; typically 5–10 days in vacuum/MAP (by cut/process).
• Frozen: ≤ −18 °C; shelf-life 8–12 months; thaw under refrigeration or vacuum in cold water; do not refreeze once thawed.
• Avoid temperature fluctuations and prolonged light/O₂ exposure (oxidation/discoloration).

Safety & regulatory

• Produced under GMP/HACCP and poultry-meat regulations; labeling with origin, lot, storage temperature, cooking instructions where relevant.
• Allergens: none intrinsic; manage cross-contact. For cooked/processed items: comply with limits on additives (e.g., nitrites where permitted), phosphates, and any recipe allergens.

Labeling

• Name of cut (breast, thigh, leg, wings), state (chilled/frozen), with/without skin, prepared/marinated if applicable; for cooked/sliced products: full ingredient list, % meat, salt and additives, nutrition facts, date code.

Troubleshooting

• Dry/tough meat → overcooked, no marinade, or PSE → lower time/temperature, use sous-vide/light brine, rest after cooking.
• High purge during cook → low pH/insufficient salt → optimize salting/mild alkalinization within limits.
• Pink cooked color → pigments/environmental nitrites or smoke → rely on core temperature, not color alone.
• Warmed-over flavour on reheat → lipid oxidation → rapid chill, reduce O₂ in pack, use antioxidants (herbs, ascorbate).
• Burnt crust/underdone center → excessive heat/uneven sizing → standardize portions, cook at moderate T then finish hot.

Sustainability & supply chain

• Lower GHG footprint than red meats and good feed conversion; manage welfare, prudent antibiotic use, by-product valorization (bones/skins), and heat/water recovery.
• In-plant: reduce BOD/COD in effluents, use recyclable packaging, control waste and valorize trimmings (stocks, rendered fractions).

INCI functions (cosmetics)

• Hydrolyzed Chicken Protein / Hydrolyzed Turkey Protein: hair/skin-conditioning, film-forming; use subject to cosmetic regulations and tolerability profiles.

Conclusion

Chicken and turkey deliver quality protein, low fat in lean cuts, and broad functionality. Yield and safety hinge on cut selection, marination/cooking, and the cold chain; mindful choices on skin, salt, and time/temperature maximize juiciness and nutritional profile.

Mini-glossary

• SFA/MUFA/PUFA: saturated/mono-/polyunsaturated fatty acids.
• BV: biological value of proteins.
• WHC: water-holding capacity.
• MAP: modified atmosphere packaging.
• PSE: pale, soft, exudative defect.
• RTE/RTC: ready to eat / ready to cook.
• HACCP/GMP: hazard analysis & critical control points / good manufacturing practice.
• WOF: warmed-over flavour (oxidized reheat flavor).

Chicken meat

Turkey meat