Poultry Meat

[Bello Bashir Bello]

Thank you for this wonderful information ,

[Jeffery Escobar]

Most commercial meat-type birds (e.g., chickens, turkeys, and ducks) are white for processing convenience. After plucking feather from poultry a small pigmentation can be left behind in the skin papilla. If the feathers are white, then any leftover “white” pigment is likely not going to show on a white skinned chicken. Similarly, any small white feathers not eliminated during plucking and singeing are likely not to be visible on a withe skinned chicken. To the contrary, colored feather are very noticeable on a white-skinned chicken. Consumers want chickens with “clean” skin and white-feather chickens can provide a “cleaner” looking skin than darker-feathered birds.