- Split Breast with back: a broiler breast quarter with the wing removed
- Leg Quarter: a drumstick and thigh portion with one half of the portion of the back attached.
U.S. chicken MDM consumption is increasing worldwide due to its safety, quality attributes and versatility. Its range of functionality extends over hundreds of applications and usages in both the processing sector and the foodservice facilities.
These are marketed to institutional and consumer users. They include refrigerated hard-cooked peeled eggs, plain, pickled, wedged, sliced, or chopped eggs, frozen hard-cooked egg rolls or long eggs, frozen omelets and quiche mixes and frozen scrambled eggs.
These are used primarily as ingredients in the food industry. They include whole eggs, egg whites, free flowing whole eggs, yolk solids, stabilized (glucose-free) whole eggs and blends of whole eggs and/or yolk with carbohydrates. These products must be kept in dry storage away from extreme temperatures and strong odors.
These are widely used by the foodservice industry and the commercial food industry. They are available as whole eggs, whites only or yolks only, sugared egg yolks, salted whole eggs or yolks, scrambled egg mix and extended shelf-life products. These products are stored according to processor recommendations.
These are used as ingredients by food processors. They are available as whole eggs, white only or yolks only, scramble egg mix, salted whole eggs or yolks, sugared egg yolks, whole eggs and yolks with corn syrup and whole eggs with citric acid. These products should be kept frozen at below -5 0F (-20 0C). Thaw in refrigerator or set in cold running water and use as soon as possible.
Mechanically Separated Turkey (MST) is a homogeneous emulsified mixture of muscular tissue with different fat content. The U.S. MST meat’s quality has been improved through the implementation of advanced quality control systems, new HACCP standards and permanent supervision by the Food Safety and Inspection Service (FSIS). MST is incorporated in the production of turkey franks, bolognas and sausages.
Contain all dark meat and is made of drumstick and thigh combination. Drumsticks usually weigh between 0.5 and 1.5 pounds (0.2 and 0.65 kg) and can be available with skin and tendons removed. Thighs weigh between 0.5 and 1.5 pounds and are available as boneless and skinless cuts; they are sometimes used in processing.
It contains all white meat with skin and may be frozen or fresh, as a whole, half or quarter. Smaller portions include breast cutlets, tenderloins (fillet) and steaks. Also available is the boneless breast that may be skinless or with skin and it usually weighs between 2.5 and 6.5 pounds.
It is available as young turkey weighing between 8-40 pounds (3.7-18.2 kgs.), and as mature turkey which is usually mechanically deboned for use in frankfurters and other processed products.