In today’s society, consumers are fast becoming highly educated about the foods we eat. The information highway provides seemingly endless articles about food quality, food nutrition and food alternatives. Life’s fast pace often has parents facing the difficult choice of family meal preparation, particularly for their children. These choices offer a variety of nutritional benefits and product sources. In this Q&A article, we refer to Mitch Forstie at Tip Top Poultry for answers to commonly asked questions regarding chicken meat so parents can make a more informed meal planning decision.The most informative way to compare nutrition is using a table listing products with the USDA typical serving size and the nutritional values. I compiled this comparison using information provided in the United States Department of Agriculture, Agricultural Research Service, Home and Garden Bulletin Number 72 found at www.usda.gov.

The health benefits of chicken white meat over dark meat are primarily nutritional. White meat is lower in calories, lower in fat, and higher in protein than dark meat. However, in the USA the choice of chicken white meat is often a cultural, cost or nutritional preference. Processors have developed and marketed white meat products to reflect this consumer need. This compares to other parts of the world, such as the Far East, where dark meat is preferred in meal preparation. Ultimately, consumer products containing white chicken meat as an ingredient are prepared because the end users prefer the quality attributes (such as color and flavor) and the desirable nutritional values over dark meat.

‘Free-Range’ is a USDA labeling term related to poultry growing conditions. By simple definition, for chickens to be labeled ‘free-range’ ,the producers must demonstrate the poultry has been allowed access to the outside. There are no further restrictions to this definition.

Organic refers to an agricultural management system which emphasizes the use of renewable resources and conservation practices that restore and maintain the environment. Organically grown chickens are raised without growth enhancements on farms that do not use conventional pesticides, fertilizers, bioengineering methods or exposure to ionizing radiation. Products from these chickens contain no artificial ingredients or preservatives and are minimally processed. The USDA makes no claims that organically produced foods are safer or more nutritious than conventionally produced foods, although health benefits are promoted by organic producers. The higher prices for these products are related to grow out yields, production costs and consumer availability. It is assumed consumers purchase organically grown chicken meat for personal reasons related to taste or flavor, growth conditions (no exposure to pesticides and/or antibiotics) and the nutritional results imparted by minimal processing. Is organically grown chicken worth the higher price? As with anything, ‘worth’ is dependent on consumer preference.

Federal regulations prohibit the use of hormones in raising poultry.

Antibiotics may or may not be utilized on poultry farms. In general, antibiotics are used for disease prevention or control, and growth enhancement. As with all food safety concerns, antibiotics in animal tissue are regulated by the United States Department of Agriculture and are considered food additives. All food additives must be approved and meet all USDA food safety requirements. Application of an approved USDA label specifies these products have met USDA standards for food safety.

Irradiated food is safe to eat. This process has been evaluated for several decades in many different countries and is endorsed by the United Nation’s World Health Organization, Codex Alimentarius Commission and American Medical Association, to name just a few. Irradiating is a supplemental post-lethality treatment that significantly increases product shelf-life and reduces the risk of foodborne illness. This post-lethality treatment does not replace accepted sanitation practices and standards in food processing plants. Foods that have been irradiated are identified with a radura symbol on the label. (See Below.)

USDA/FSIS requires that all irradiated meat and poultry be labeled.

Radura

Radura symbol used on irradiated foods.

The international symbol for irradiation is called a radura. This symbol is accompanied by the words such as “Treated by Irradiation” or “Treated with Radiation.”

(From- FSIS’ irradiation of Raw Meat and Poultry Questions and Answers, Consumer Publications, May 2000)