Lecture 2 Poultry, Mutton and Beef FSM 703.pptx

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1. Poultry, Mutton, Beef and Seafood by Dr. Ahmad Din Assistant Professor NIFSAT,UAF.

2. Poultry Definition: Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers. Examples: While chickens are the most recognized source of poultry meat and eggs, other poultry species can also provide these products. Ducks can be raised for either meat or eggs just as there are chicken broilers and egg layers. Turkeys and geese are typically raised only for meat production. Game birds (pheasants, chukars, guinea fowl, etc.) can be raised for slaughter or for release into hunting preserves.

3. Meat Products Chargah Karahi Curry Malai Boti Manchurian Pakora Burgers Soup Jalfrezi Biryani

4. Preparation of Chicken Butter Marinate the chicken and refrigerate Puree the tomatoes and cashews in a blender until smooth. Filter through a colander to remove skin and seeds Heat butter in pan , add cinnamon, cloves and cardamom. Saute for a minute or two. Add ginger, garlic paste, green chilies and fry for 2 to 3 minutes till the raw smell goes off Pour the tomoto puree, add red chili powder, sugar and salt Mix and cook until the tomato puree becomes thick and begins to leave the pan Pour 1 cup water, add cashew paste and let it come to a boil and then simmer for 3 to 5 minutes Add chicken and simmer for about 5 to 7 minutes till it becomes tender. Check the salt and spice. Adjust as needed Add Garam masala and crushed Kasuri methi . Mix well and simmer for about 2 to 3 minutes. Then add chilled cream. Switch off the stove and serve

5. Benefits of poultry meat Poultry are great sources of protein. They also provide lots of other nutrients to body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. Provides Iodine to help body produce thyroid hormone Contains Iron to carry oxygen around body Contains Zinc to keep immune system strong, skin healthy, and for growth, development and reproductive health Provides Vitamin B12 for nervous system It contains Omega 3 to support heart and brain health.

6. Mutton Definition: “ T he flesh of fully grown sheep/goat used as food.” Introduction: A sheep in its first year is a lamb and its meat is also lamb. A sheep in its second year and its meat are hogget. Older sheep meat is mutton.

7. Products of mutton Chapli Kabab Dum Pukht Gosht Aloo Keema Namkeen Gosht White korma Palak Gosht Nihari

8. Preparation of White Korma 1. Add mutton, onion, garlic, salt and 2 glass water in pressure cooker 2. Close the lid and cook for about 15 minutes 3. After it add oil and fry until most liquid is evaporated. 4. Now add yogurt and black pepper and keep stirring until oil separates 5. Pour 1 glass water and close lid again 6. Further cook 3 -4 minutes then open 7. Garnish with green chilies, ginger and coriander

9. Benefits of mutton Mutton consumption may lower the risk of a person suspected to have inflammation in blood vessels and stabilize the heartbeat. Because it is advisable occasionally coronary heart disease eat mutton but stay away from the fat. There is CLA in mutton, which is a cancer-preventing fatty acid and avoid inflammation. There is vitamin B in mutton, which helps burn fat in body. In addition, it is also high in protein, and lower in saturated fat than beef. It's good for those who are on a diet. There are selenium and chlorine in mutton which is beneficial to prevent cancer. Pregnant women are also good eating mutton because it prevents anemia , give intake to haemoglobin, and helps blood circulation. Although many pregnant women are afraid to eat goat, but actually mutton even prevent birth defects, as long cooked with good maturity level. Women who are menstruating, mutton helps prevent anemia .

10. Beef Definition: “ The flesh of a cow, bull, or ox, used as food.” Meat from younger cows (calves) is called veal. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.

11. Products of beef Seekh Kabab Barbeque Shahi Qorma Beef Pasanda Bhunna Gosht Daal Gosht Matar qeema Namkeen gosht Karahi gosht Balti Gosht

12. Preparation of Namkeen gosht Take deep pan put beef/mutton, onion, ginger garlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes. Add oil in beef/mutton stir well until oil become on top. Whip the yogurt and put into mutton add whole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander

13. Benefits of beef Beef Provides a Large Source of L-Carnitine. Beef Provides the “Master Antioxidant” Glutathione. Beef is High in Protein and Helps Improve Muscle Mass. Beef is Extremely Rich in Minerals. Eating Beef Helps Prevent Iron Deficiency Anemia . Beef Contains Carnosine, a Potent Amino Acid. Beef is Full of Vitamins. Beef Contains the Performance Enhancer Creatine

14. Seafood “ Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish” Sea food, edible aquatic animals, excluding mammals, but including both freshwater and ocean creatures Most nontoxic aquatic species are exploited for food by humans

15. Types of seafood Fish Molluscs ( snails, slugs, mussels, and octopuses ) Crustaceans ( crabs, lobsters, crayfish, shrimps, prawns and krill ) Aquatic plant and micro- phytes Other aquatic animals

16. Health benefits Seafood Seafood may be humanity’s most important food, after cereals, furnishing about 15 percent of the world population’s protein intake.  The unsaturated fats in fish, such as salmon, actually have health benefits. Omega-3 fatty acids, found in fish and some plant sources, as part of a heart-healthy diet. Help to reduce the risk of heart failure, coronary heart disease, cardiac arrest and the most common type of stroke. Lower blood pressure and may even help ward off depression. Regular fish consumption reduces the risk of heart attack by as much as 40 percent.

17. Risk aspects of seafood Being subject to environmental influences from its habitat, seafood also entails water-borne health risks such as organic pollutants, toxins, parasites, and heavy metals. Epidemiological studies have proven that the benefits of fish intake exceed the potential risks even for vulnerable consumer groups. Its protein is highly digestible due to low connective tissue content, and cholesterol content is also low in fish. Lean fish species are extremely low in fat content. 

18. Sea-food processing Fish spoils quickly because they are highly perishable. Majority of fishes are dried, smoked, salted, pickled, or fermented when not eaten fresh. Fish are cooked whole or cut into steaks, fillets, or chunks. Crustaceans are usually cooked whole, alive, as are most mollusks. Larger, tougher mollusks are ground or sliced and pounded to tenderize the tough flesh. A major consideration in cooking fish or shellfish is to avoid overcooking The rule of thumb is that fish should be cooked 10 minutes per inch, measured through the thickest part of the fish, with an additional 5 minutes required if the fish is cooked in a sauce. The time should be doubled for frozen fish. Fish may be poached, sautéed, broiled, baked, deep-fried, steamed, or eaten raw Seafood, often in combination, forms the basis of many savoury stews, soups, chowders, gumbos, and bisques

19. Process of Surimi Production

20. THANKS