Added: Feb 5, 2012

From: webdev17

Duration: 21:50

more at http://food.quickfound.net/ "Tells of the 'JUNIOR' turkey which can be used year round by the small and average-size family. Shows the Marie Gifford Kitchens where turkey dishes, such as roast turkey, casseroles and pinwheels are prepared." Public domain film from the Library of Congress Prelinger Archive, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and equalization. http://en.wikipedia.org/wiki/Domesticated_turkey The domesticated turkey is a large poultry bird. The modern domesticated form descends from the wild turkey (Meleagris gallopavo), one of the two species of turkey (genus Meleagris); in the past the ocellated turkey (Meleagris ocellata) was also domesticated. The turkey is raised throughout temperate parts of the world and is a popular form of poultry, partially because industrialized farming has made it very cheap for the amount of meat it produces. The female domesticated turkey is referred to as a hen and the chick as a poult. In the United States, the male is referred to as a tom, while in Europe, the male is a stag. The average lifespan for a domesticated turkey is ten years. The great majority of domesticated turkeys are bred to have white feathers because their pin feathers are less visible when the carcass is dressed, although brown or bronze-feathered varieties are also raised. The fleshy protuberance atop the beak is the snood and the one attached to the underside of the beak is known as a wattle. Despite the name, turkeys have no direct relation to the country of Turkey and are native to North America... In commercial production, breeder farms supply eggs to hatcheries. After 28 days of incubation, the hatched poults are sexed and delivered to the grow-out farms; hens are raised separately from toms because of different growth rates. In the UK, it is common to rear chicks in the following way. Between 1 and 7 days of age, chicks are placed into small (2.5m) circular brooding pens to ensure they encounter food and water. To encourage feeding, they may be kept under constant light for the first 48h. To assist thermoregulation, air temperature is maintained at 35°C for the first 3 days, then lowered by approximately 3°C every 2 days to 18°C at 37 days of age, and infra-red heaters usually provided for the first few days. Whilst in the pens, food is made widely accessible by scattering on sheets of paper in addition to being available in feeders. After several days, the pens are removed allowing the birds access to the entire rearing shed, which may contain tens of thousands of birds. The birds remain here for several weeks, after which they are transported to another unit. The vast majority of turkeys are reared indoors in purpose-built or modified buildings of which there are many types. Some types have slatted walls to allow ventilation, but many have solid walls and no windows to allow artificial lighting manipulations to optimise production... Rations generally include corn and soybean meal, with added vitamins and minerals, and is adjusted for protein, carbohydrate and fat based on the age and nutrient requirements. Hens are slaughtered at about 14-16 weeks and toms at about 18-20 weeks of age when they can weigh over 20 kg compared to a mature male wild turkey which weighs approximately 10.8 kg... http://en.wikipedia.org/wiki/Armour_and_Company Armour Company was an American slaughterhouse and meatpacking company founded in Chicago, Illinois, in 1867 by the Armour brothers, led by Philip Danforth Armour. By 1880, the company was Chicago's most important business and helped make the city and its Union Stock Yards the center of the American meatpacking industry. During the same period its facility in Omaha, Nebraska, boomed as well. That city's meatpacking industry was the top in the nation in 1959. In the 1980s, the Armour brand was split between shelf-stable meat products and refrigerated meat products. Today each is owned by different entities.... The Armour Star (shelf-stable) brand includes meat-based lard and canned entrees, including hash, chili, stews, and potted meats. The rights to the Armour Star food brand are owned by Pinnacle Foods. The Armour brand for refrigerated meats is now owned by Smithfield Foods of Smithfield, Virginia, through their affiliate, Armour Eckrich LLC. The Armour brand for use in the pharmaceutical industry is owned by Forest Laboratories, Incorporated.

Channel: Education

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