What are the dressing yields for various types of poultry?
Type Ready-to-cook weight To live weight (%) Broilers 72-74 Roasters 74 Fowl (old hens and cocks) 62-73 Turkey 72-82 Ducks 70 Geese 73 19. What causes bone darkening when broiler or fryers are cooked? This is mainly a problem in a young chicken that has been frozen prior to cooking. Ice crystals formed during freezing rupture the blood cells allowing blood pigments to seep to the surface of the immature and not fully calcified bone. These pigments turn dark during cooking. 20. What causes the difference in color between white and dark poultry meat? Red fibers, which contain large amount of myoglobin (an iron-containing oxygen carrying compound), predominate in dark meat. These fibers abound in muscles which are used continuously, such as the leg muscles. White fibers contain little myoglobin since they are used little, such as the flight (pectoral) muscles of the domesticated chicken. 21. How long can poultry meat be stored in frozen form? Up to one year if the freezer is operating at
