Transcript Poultry+Judging

Poultry Judging:
Past Production, Egg Quality,
Ready-to-Cook Poultry
Theresia K. Lavergne, Ph.D., P.A.S.
Associate Professor
School of Animal Sciences
Louisiana Cooperative Extension Service
Poultry Judging
Three parts of the contest:
1. Past egg production – live birds, oral reasons
2. Ready-to-cook grading, part ID
3. Egg quality grading
Poultry Judging
Training resources:
National Poultry Judging Manual "University of Nebraska
Cooperative Extension 4-H 460" 2002 revised edition
$6.00 each
Cooperative Extension Bulletin Distribution P.O. Box 68583-0918
University of Nebraska-Lincoln
Lincoln, NE 68583-o918
Phone: (402) 472-9713
Fax: (402) 472-0542
e-mail: [email protected]
Poultry Judging
Training resources:
4H Poultry Judging Event CD
$15 each
Available from:
Dr. Jacquie Jacob, Poultry Extension Associate
Department of Animal and Food Sciences, University of Kentucky
906 W.P. Garrigus Building
Lexington, KY 40546-0215
Phone: 859-257-7613
Fax: 859-257-2534
Email: [email protected]
Poultry Judging
Part 1: Past Egg Production
1. Judge 2 classes of 4 birds each for egg production
- rank them 1 to 4
- all are white leghorn type birds
2. Give oral reasons on both classes
Poultry Judging
Part 1: Past Egg Production
Birds are ranked by:
1. Pigmentation loss/bleaching
2. Handling qualities
3. Abdominal capacity
4. Molt
Comb
Tail
Group Number
Contestant Number______________
CLASS A - EGG PRODUCTION
DIRECTIONS - Below are all the possible placings for four individuals. Draw a circle around the placing
which you consider correct.
A = 1-2-3-4
B = 1-2-4-3
C = 1-3-2-4
D = 1-3-4-2
E = 1-4-2-3
F = 1-4-3-2
G = 2-1-3-4
H = 2-1-4-3
I = 2-3-1-4
J = 2-3-4-1
K = 2-4-1-3
L = 2-4-3-1
M = 3-1-2-4
N = 3-1-4-2
O = 3-2-1-4
P = 3-2-4-1
Q = 3-4-1-2
R = 3-4-2-1
S = 4-1-2-3
T = 4-1-3-2
U = 4-2-1-3
V = 4-2-3-1
W = 4-3-1-2
X = 4-3-2-1
Score________________
Poultry Judging
Part 1: Past Egg Production
Oral reasons:
1. Contestant number
2. Placing; class description
3. Top pair – pigmentation, handling qualities,
abdominal capacity
4. Middle pair - pigmentation, handling qualities,
abdominal capacity
Poultry Judging
Part 1: Past Egg Production
Oral reasons:
5. Bottom pair - pigmentation, handling
qualities, abdominal capacity
6. Bottom bird
7. Molt
8. Repeat placing
9. Are there any questions?
CLASS A-Reasons
4-H Oral Reason - Score Sheet
Group Number
Value
Contestant Number _______________
Factors
Score
1. Delivery and Appearance (General Neatness)
4
Contestant stood still on two feet and faced the judge
4
Contestant spoke distinctly and with adequate volume
4
Contestant used appropriate opening and closing sentences
4
Contestant spoke smoothly and without long pauses
8
Contestant expressed confidence and convinced the judge
2. Proper use of Terms
10
Contestant emphasized proper evaluation factors
10
Contestant used, understood and defined terms
3. Accuracy of Statements
10
Contestant described birds based on visual appraisal
10
Contestant presented true statements
4. Importance of Points Covered
10
Contestant explained why one bird placed over another
16
Contestant stressed crucial differences among birds
10
Contestant presented descriptions of birds
TOTAL
Poultry Judging
Part 2: Ready-to-Cook Poultry
1. Fryers – judge 2 classes of 10 dressed fryers
according to USDA grades (2-6 pounds)
2. Hens – judge 1 class of 10 dressed hens
according to USDA grades (6-16 pounds)
3. Broiler parts ID – identify 1 class of 10 parts
Poultry Judging
Part 2: Ready-to-Cook Poultry
Grading criteria:
1. Exposed flesh
2. Missing parts
3. Disjointed/broken bones
Grades: A, B, C
Group Number ________
Contestant Number __________
CLASS C - READY-TO-COOK FRYERS
Total Score_____________
Bird
No.
1
2
3
4
5
6
7
8
9
10
Quality
A
B
Score
C
Poultry Judging
Part 2: Broiler Parts ID
1. Whole breast
2. Split breast
3. Breast with ribs
4. Boneless breast
5. Breast quarter
6. Breast tenderloin
7. Whole leg
8. Boneless thigh
9. Leg quarter
10. Drumstick
11. Thigh
12. Wings
13. Giblets
14. Flat
15. Neck
16. Drummette
17. Back
Group #________
Contestant #_________
Class F: Identification of Parts
Directions: Match the poultry part with the correct term.
Place the number of the part in the blank next to the proper term.
__ Whole breast
__ Breast ¼
__ Breast with ribs
__ Split breast
__ Boneless breast
__ Breast tenderloin
__ Boneless thigh
__ Whole leg
__ Leg ¼
__ Drumstick
__ Thigh
__ Giblets
__ Wings
__ Neck
__ Flats
__ Drummette
__ Back
Poultry Judging
Part 3: Egg Quality
1. Interior quality (candling) – grade 2 classes of 20
eggs each (white shelled)
2. Exterior quality – grade 1 class of 20 eggs
3. Broken-out quality – grade one class of 10 eggs
Poultry Judging
Part 3: Interior Egg Quality
1. Air cell depth
2. Yolk
3. White or albumen
Grades: AA, A, B, Inedible
White
Group Number ______________
Contestant Number ______
CLASS H - MARKET EGGS
INTERIOR QUALITY
Total Score __________
Egg
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Quality
AA
A
B
Score
Inedible
Poultry Judging
Part 3: Exterior Egg Quality
1. Stains
2. Adhering dirt
3. Egg shape
4. Shell texture
5. Ridges
6. Shell thickness
7. Body checks
Grades: A, B, Dirty
Stain
Egg Shape
Body Checks
Group Number ______________
Contestant Number _______
CLASS I - MARKET EGGS
EXTERIOR QUALITY
Total Score __________
Egg
No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Quality
A
B
Score
Dirty
Poultry Judging
Part 3: Broken-out Egg Quality
1. Height of thick albumen
2. Blood/meat spots
Grades: AA, A, B, Inedible
Group Number ________
Contestant Number __________
CLASS J – BROKEN-OUT EGGS
Total Score_____________
Egg
No.
1
2
3
4
5
6
7
8
9
10
Quality
AA
A
B
Score
Inedible
Poultry Judging
Total Points
1.
Past egg production – live birds, oral reasons = 400
2.
Ready-to-cook grading, part ID = 400
3.
Egg quality grading =400
Total possible points: 1200