A.

Poultry Meat (Chicken and Duck)

A1.

It is NOT true at all. Injecting hormones was practised back in the 1970’s and by the 1980’s the use of growth hormones are not permitted any more in livestock. If you happen to see a farmer injecting ‘milky coloured oil’ at the neck, it is not a hormone but a vaccine is being inoculated. Broiler chickens grow faster now mainly due to genetic improvement and the use of well formulated feed.

A3.

The use of antibiotics is strictly regulated by the Poison’s Act 1952. They are only used therapeutically on chickens affected by specific diseases and must undergo a withdrawal period before being sold. The claim of being antibiotic free is only a form of quality assurance the producer wants to associate with its brand. It does not say other chickens contain antibiotics.

A3.

Generally speaking poultry meats sold in the markets are free from antibiotics. There are government authorities that monitor the situation regularly. The poultry industry as a whole is striving to move away from antibiotics use as growth promoters. They are only used therapeutically under veterinary supervision.

A4.

It is not possible to tell from sight alone. The best safeguard is to purchase branded chickens from reputable retail outlets.

A5.

These materials are generally safe if used correctly as directed. The government is in the process of registering all these products and their use is closely monitored.

A6.

There have been very significant advances in poultry and pork production globally. Genetic selection has become the main tool of growth and production efficiency and Malaysia has widely adopted these production methods. The use of chemicals and antibiotics has strictly been prohibited by the government and the industry has moved towards the use of natural products that supports the healthy growth of chickens and pigs through the promotion of beneficial micro-organisms in their gut. More and more chickens are now grown in an environmentally controlled poultry houses.

A7.

It is generally not advisable to repeatedly thaw and freeze chicken meat as it affects quality very significantly. It is much better to divide chicken pieces in cooking portions before the initial freezing and thawed only once before cooking.

A8.

Uncooked chickens stored at chill temperature (4’C) should be consumed within 2 to 3 days. Frozen chickens (-18’C) should not be stored for more than 6 months and should not be thawed and re-frozen during the whole period. It is better if they are consumed within 3 months.

A9.

The color of poultry meat is determined by the oxygen transport mechanism to the muscle cells.

Muscles used more frequently, must use myoglobin proteins which can transfer oxygen more efficiently to the muscle cells and get to be dark. This is why non-flying poultry drumsticks have dark meat, while breast meat is white as the medium which transfers oxygen in white meat is glycogen

When dark meat is cooked it turns the myoglobins to metmyoglobins, which is brown/gray.

Dark meats tend to contain more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, iron than white meat. Dark beef contains about 11 times more zinc than tuna, and about 3 times as much iron than raw spinach. Chicken dark meat contain vitamins A, K, B6, B12, niacin, folate, pantothenic acid, minerals as selenium, phosphorus and zinc.

A10.

There is not significant difference in the nutritional value of chicken and duck meats. Consumption is largely determined by taste and price affordability.

A.11.

The information is as below:

Source: FAO (2007), Meat Process Technology.

A12.

Chicken liver and intestine are part of the internal organs of the chicken. While some consumers regard them as delicacies, their high minerals, vitamins and fat content in the liver should be taken into account and taken moderately only.

A13.

It is a historical fact that Bukit Mertajam was among the first location where broiler chickens were produced in this country. The yellowish color in chickens results from being fed with extra amounts of carotenoids, the precursor for Vitamin A and thus appear to be different from normal chickens. Such chickens can be produced anywhere and is not exclusive to Bukit Mertajam.

A14.

The price of chicken in the market is determined by the laws of supply and demand. The produces are offered a buying price by the wholesalers based on their perceived level of supply compared to consumer demand at any particular time. Both supply and demand factors vary with time.

A15.

A product is only certified halal if it bears the JAKIM logo or the halal mark of the religious authority of the respective state the chicken is sold.

A.16.

B.

Poultry Egg (Chicken and Duck)

A1.

Egg is rich in nutrients and a very affordable component of a healthy diet, containing varying amounts of essential vitamins and minerals needed by consumers as well asother beneficial food components.

A2.

When a fresh egg is broken into a dish the egg yolk is firm, and not broken, and it is surrounded by the albumin (egg white) which appear fresh and untainted. Scientifically, you can test the freshness by measuring egg white (albumin) using an apparatus which measures the‘ Haugh Unit’.

A3.

Different breeds of chickens can lay eggs with shell colour varying from white through brown and to rarer colours such as speckled green. There is absolutely no nutritional differences although there is a preference for one colour over another by different societies and countries.

A4.

Eggs produced by backyard farms have a slightly different flavor from eggs produced in battery caged hens. This is mainly due to the feed source as backyard chickens forage for food from the environment while caged birds eat commercially prepared rations. The Department of Veterinary Services’s Salt Programme ensures proper usage of antibiotic. This programme also reduces incidence of salmonella contaminated egg where as Kampong Eggs have higher incidence of salmonella contamination.

A5.

There is no nutritional value difference. Only the taste may be slightly different due to the dietary effect of the chickens that lay the eggs.

A6.

The omega-3 is found in the yolk. Just as with other foods, eggs should be eaten in moderation and proportionate to the life style of the individual. Physically active people can eat more as they burn more calories.

A7.

Cholesterol is present in eggs. The term high density lipoprotein (HDL) and low density lipoprotein (LDL) refers to the mechanism of transport of cholesterol in the serum of the circulatory system. There is no reference to good or bad cholesterol in eggs.

A8.

Cholesterol is mostly found in the yolk. It is more practical to consume the whole egg but practice moderation and balance with the consumption of other foods.

A9.

The level of cholesterol in a person is determined by the sum of cholesterol intake and the amount manufactured by the body. It is safe to take eggs on a daily basis as long as there is a reduction in the intake of other foods containing cholesterol and lipids.

A10.

For egg yolk, the intensity of the yellowish or orange color is dependent on the level of carotenoids (xanthophylls) in the feed. Yellow corn and corn gluten, which is the main ingredient in poultry feed, do have substantial levels of carotenoids. To make egg yolk extra orange in color extra ‘reddish’ carotenoids called cathaxanthin, which can be found in marigold flower or pappricca (red chilli) is added. Carotenoids are precursors of vitamin A. Those are all natural ingredients.

A11.

Chicken eggs produced locally are under close scrutiny of the Department of Veterinary Services. No abuse of antibiotic is allowed. There is no known negative health effect from consuming eggs with antibiotic residues. The fear is the residues will cause bacteria in the body to develop resistance to the antibiotics concerned.

A12.

There is no way of knowing the eggs are free from antibiotics. The only way is to test them in the laboratory.

A13.

The eggs purchased from the market or vendors are safe to be consumed s long as they are fresh and appears normal.

A14.

Table eggs kept at room temperature is best consumed within 1 week of purchase. They can however remain safe to cook and eat up to two weeks.

A15.

Table 2:

C.

Pork

A1.

Prudent use of antibiotic to treat only sick animals is the key principle. Safe pork comes from healthy animal. With proper antibiotic withdrawal period, the antibiotic residue is minimal, and it won’t create human health problems. The government is currently implementing product registration for drugs used in animals, eventually only registered antibiotics will be allowed to be used.

A2.

The internal organs of pigs are rich in minerals, vitamins and fat. They are safe to be eaten in moderation and balanced with the intake of other foods.

A3.

Eating liver when there is no other protein source available is relatively safe. Since liver has a higher content of minerals and vitamins as well as fat its intake should be reduced proportionately with the intake of other protein foods.

A4.

There is no standard definition of “organic” in terms of food labeling in this country so any claims of being organic should be taken at face value.

A5.

“Rou Gan” may contain certain coloring agent. But usually the coloring agent is safe and approved by the controlling authority - the Food Safety Division of the Ministry of Health.

A6

Claims made on food labels are subject to the labeling laws of the country and the people responsible for the labels are liable for its accuracy. Freedom from beta agonists can only be verified by laboratory tests. Any company making such claim should get an authorized laboratory to issue the certification on the claim. As a consumer, you can ask from the shop or company for proof of their claim.

A7.

Pork from pigs fed with illegal beta agonists cannot be identified by looking grossly at the meat. It can only be confirmed by chemical tests in a laboratory.

A8.

According to the Pig Farmers Association self surveillance program which is done twice a year, and recognized by the Department of Veterinary Services (DVS), the incidence of using illegal beta agonist is now minimal, with only few cases detected out of 565 farms inspected. We still continue to educate our members not to use illegal compound and aims to reach zero misuse eventually.

If in doubt, call DVS hotline at 03-88702000

A9.

Pig farmers castrate their male piglets to remove the boar taint in pork. Castration is mostly done mechanically using a knife and not by the use of chemicals. Castration using a vaccine is however approved for use in this country. This is not considered chemical castration.

D.

General Questions

A1

The information is as below:

Source: FAO (2007), Meat Process Technology