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Continued from Page 1
Turkeys are fed a diet of mainly corn and soybean meal along with a
supplement of vitamins and minerals. They grow to full maturity in about
16 to 9 weeks, depending on the desired market weight. Antibiotics use in
raising turkeys is controlled as in chicken. No hormones are allowed.
Per Capita Consumption of Turkey in Pounds:
| Year |
Carcass Weight |
Boneless Weight |
| 1985 |
11.6
|
9.1
|
| 1990 |
17.5
|
13.8
|
| 1991 |
17.8
|
14.1
|
| 1992 |
17.9
|
14.1
|
| 1993 |
17.7
|
14.0
|
| 1994 |
17.8
|
14.1
|
| 1995 |
17.8
|
14.1
|
| 1996* |
18.4
|
14.6
|
Turkeys which have been injected or marinated with a solution containing
butter or other edible fat, broth, stock or water plus spices, flavor
enhancers and other approved substances must be labeled as "basted" or
"self-basted." The maximum added weight of approximately 3% solution before
processing is included in the net weight on the label. The label must
include a statement identifying the total quantity and common or usual name
of all ingredients in the solution, e.g., "Injected with approximately 3%
of a solution of _______ (list of ingredients)."
The USDA's new rules for labeling raw poultry products as to their storage
temperature became effective in December 1997. The term "fresh" may only be
placed on raw poultry that has never been below 26 F. Poultry held at 0 or
below must be labeled "frozen" or "previously frozen." No specific labeling
is required on poultry between 0 and 26 F.
According to the USDA, this rule addresses a truth-in-labeling issue, not
food safety, because most pathogenic bacteria do not multiply or multiply
very slowly at normal refrigerator temperatures. The Agency concluded that
the term "fresh" should not be used on the labeling of raw poultry products
that have been chilled to the point they are hard to the touch.
SEX!
The sex designation of "hen"or "tom" (male) turkey is optional (it
figures) on the label, and is an indication of size. Toms are larger but
both toms and hens of the same age and size should be equally tender.
Turkeys of either sex that are less than 8 months of age according to
present regulations are considered "young" turkeys.
Producers must demonstrate to the USDA's food safety agency (FSIS) that
the poultry has been allowed access to the outside in order to be labeled
"Free Range" or "Free Roaming." Free range turkeys will be much tastier and
a little tougher.
Continued on Page 3
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net
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