The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and both breasts split in half across the rib bone one half may contain the wing. This procedure is always done with the bone in. These segments can be processed further to boneless skinless cuts if desired. Figure 29 shows a fully segmented frying chicken, and Table 37 lists the common chicken cuts. White or light meat comes from the breast and wings.
Wings can be broken down into three parts: wing tip, winglette, and wing drumette Figure The breast can also be broken down further and the tenderloins fillets removed. Overly long toenails need to be trimmed, as might also an overgrown beak or a dangerously long spur.
Wing feathers may be trimmed to protect chickens from predators or keep them from getting run over on the road, to protect vegetable and flower beds from the chickens, or to keep the birds from getting into the wrong breeding pen.
Clipping chicken wings involves the use of sharp shears to shorten the primary feathers — the first ten feathers at the end of one wing — to about half their length.
Clipping these feathers causes a bird to lack the balance needed for flight. If you have several chickens that need to be trimmed, decide whether you want to clip the right wing or the left wing, and clip the same wing on all the birds. Clipping chicken wings lasts only until new feathers grow during the next molt, which may be a few months in young birds or up to one year for older chickens. A chicken that persists in flying after a molt will need another wing trim.
Newly emerging feathers, whether on a young chicken or a recently molted older bird, should not be clipped until they are fully formed and have hardened. Emerging feathers have blood vessels extending into the feather shafts to nourish their development. Clipping these blood feathers will cause excess bleeding. To identify blood feathers, spread the wing and inspect the underside for soft, pinkish, immature shafts.
Once a feather is fully formed, however, the blood vessels recede and the feather shaft hardens and becomes hollow. Another wing-trimming caveat is that some clipped feathers may not readily fall out during the next molt, requiring your assistance in removing them before new feathers can grow in.
Clipping, therefore, should be considered a last resort after all other methods of confinement have failed. While clipping chicken wings is most often thought of as basic chicken maintenance, vent trimming should also be considered.
Vent feathers can interfere with fertility in heavily feathered breeds — such as Brahmas, Cochins, and Wyandottes — where feathers cover the vent. If you have watched tailed chickens mate, you will have noticed that when the cock mounts the hen, he tilts his tail downward to one side, while the hen tilts her tail in the opposite direction, allowing their vents to come together. A chicken that lacks a tail may not have sufficient muscling in the right places to navigate vent fluff and successfully accomplish this maneuver.
Whether fertility issues are due to heavy feathering or rumplessness, the obvious solution is to select breeders that are naturally equipped for successful mating. This answers our questions: what structures are under the skin and how do they work together to allow the wing to move like that?
Nerves tell the wing what to do but the muscles and the tendons and the bones are all connected and moving to allow the entire wing to move like a chicken wing does. Here you can use your scissors and your hands to do that. Notice your fingers can easily go in to this area of the muscle around the bone.
You will feel the bone. Go ahead and pull on the wing, on the bone. Not like it did when the tendons and the muscle and the bone were all attached together and moving. What structures are under the skin and how do they work together to allow the wing to move like that? Soon you will be cleaning up, but before you throw the wing away, I want you to take one more look at the wing and talk with a partner about the structures that are a part of this wing.
Use the wing to point out the bone and the muscle and the tendon and the skin, because you will be recording all of these structures in your student science notebook. Go ahead and turn and talk with a partner about the structures that you found in the wing. Remember how muscles and bone in the wing made the wing tip move and stretch out before we cut the tendon.
I want you to turn and talk again to your partner about how these structures work together so that the animal could move. Go ahead and turn and talk to your partner. Congratulations, you have successfully completed a dissection. Remember, you need to throw the plate and the gloves and the wing in the garbage and clean your area thoroughly and wash your hands with warm water and soap.
Keep in mind all that you have learned through the dissection because you will be recording the new learning in your student science notebook. You now know how structures work together underneath the skin of this wing and even our skin to allow us and this wing to move.
To access hundreds of premium or staff resources, log in or sign up for an account. Transcript - [Presenter] Hello, today you will be dissecting a chicken wing to understand how different structures, like muscles and nerves and bones work together to allow the chicken to move. Turkey legs have more tendons in their legs, along with harder bones and cartilage. Ducks and geese have dare dark meat birds with less breast meat. Pheasant use their legs for running resulting in tough tendons and cartilage along with darker meat from increased myoglobin, while the breast is relatively tender and lower in fat and counective tissue.
Squab and quail are small and require precision and a delicate touch when fabricating. The major muscles of a bird include the breast , leg , thigh , and wings , with the breast and the thigh being the largest of the muscles.
Breast meat is tender due to its lean nature and lack of connective tissue. Legs, thighs, and wings have more tendons and connective tissue because these muscles get the most exercise.
In the case of mass produced chickens, the legs and thighs are still relatively tender because of their confinement during breeding. Turkey or chicken wings have more usable meat than quail or squab wings. Similarly, turkey breast meat is easily suited for processing as boneless cutlets and slices including escallops, cutlets, and schnitzels. The relative lean nature of the breast meat and the fact that it cooks up quicker is often a reason to separate the leg and thigh from the breast.
As with meat cutting, before beginning the cutting process examine the basic carcass structure of the bird to become accustomed to the major bones and how they integrate with the muscles. Legs, thighs and wings have more tendons and connective tissue because these muscles get the most exercise. The size of the muscles also is a major determinant in their fabrication. Turkey or chicken wings have more useable meat than quail or squab wings. Similarly, turkey breast meat is easily suited for processing as escallops and cutlets or schnitzel.
0コメント