Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 2232 > Lecture 14 > Flashcards

Lecture 14 Flashcards

1
Q

What is poultry?

A

Birds domesticated for human consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What kind of birds can be domesticated?

A 
Chicken
Turkey
Duck
Geese
Guinea Fowl
Squab
Quail 
Ostrich
Pheasant
Pigeons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the most farmed chickens in Canada?

A

Broiler chicken

-these are different than the ones that lay eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the trend in poultry consumption over the years?

A

Poultry has increased over the years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the breakdown of what chicken muscle is made of?

A

66-69% water
20% protein
5% fat, corn and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the characteristics of breast meat?

A

Shorter , tender fibres

Less firmly bound together with connective tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Where is connective tissue more abundant in poultry?

A

In older, male poultry

-making it less tender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

where would you kind fat in poultry?

A

Deposited in layers under the skin, abdominal cavity and some in muscle
-but not intramuscular marbling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is different about poultry fat?

A

Softer consistency

Lower melting point than other meats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What % of bird accounts for skin fat and bones

A

50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Where does 60% of our chicken come from?

A

Ontario and Quebec

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the different production methods of chicken?

A

Free roam: in the barn with access to feed and water

Free range: access to outdoors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What do chickens eat?

A

soy and corn with added vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

When are chicken broilers slaughtered and how much they weigh?

A

Killed at 35 days

Live weight 2.1kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How much feed does it take to produce 1kg of live weight?

A

1.8kg of feed to produce 1kg of live weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the process of processing a chicken?

A 
Stunning (electric current)
Bleeding (exsanguination, 90 sec)
Scalding (remove feathers)
Evisceration (removing innards)
Wash and chill in water <2degrees (reduces micro growth)
Cut meat or left whole
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What does the CFIA and the SFCR inspect in poultry?

A

Carcass exterior
Abdominal cavity
Viscera

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Who does the inspection of the live animals and the post mortem animals?

A

A vet inspector

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the ante mortem?

A

Identifies live animal if it shows any deviation from normal behaviour, physiology or appearance
-random tests of 2 separate 10 carcases, one for inside and outside

20
Q

What happens when the meat is approved and not approved?

A

Gets a stamp to say its good and is edible, not contaminated and no specific risk

Not approved: you have to repost the defect, implement measures and deem inedible

21
Q

What is antibiotic free?

A

Antibiotics can be used but need to wait for withdrawal period before slaughtering

22
Q

What are chickens raised without the use of antibiotics?

A

Animal did not receive antibiotics from birth to death

23
Q

Are hormones used for poultry?

A

No, its prohibited

24
Q

What is exempted from the list of ingredients for poultry?

A

Poultry and poultry meat by products that are barbecued, roasted or broiled

25
Q

What is water retention?

A

Not required for dressed poultry carcasses, needed for giblets

26
Q

What are the different ways to describe water retention?

A
  1. Up to X% water retained or less than X% water retained or up to X% retained water added due to processing or no retained water
  2. Air chilled- no moisture gain as a result of post cisceration washing, chilling and drainage
    - no more than 0.5% water retained post evisceration
27
Q

What are the different labeling terms that can be used for poultry?

A

Smoke: naturally smoked, smoked and smoke flavour
Ready to eat: must be cooked, raw product, uncooked
With giblets
Phosphates: phosphated meat

28
Q

What are phosphates used for and what is the max we can use?

A

Enhances moisture absorbance, colour, flavour and reduce shrinkage

Max 0.5% phosphate from sodium phosphate

29
Q

What are the characteristics of young birds?

A

Tender
End of breast bones is pliable
Wing offers little resistance when bent in upright position
Skin is pliable, soft and tears easily

30
Q

What are the characteristics of older birds?

A

Hard and clarified breast bone
Abundance of long hairs
Skin is tougher
Flesh is less tender

31
Q

What sex has more flavour?

A

Female

32
Q

What are the 3 kinds of defects you can have with chicken?

A

White Stripping

Woody breast

Spaghetti meat

33
Q

What is white stripping?

A

Several white line sin breast meat running parallel to muscle fibre

34
Q

What is Woody breast?

A

Raw breast firmer than normal

Could have prominent bulge or ridge

35
Q

What is spaghetti meat?

A

Muscle fibres separate excessively

36
Q

Under what conditions do you properly store poultry?

A

4degrees or below
Refrigerate no more than 2 days
Can freeze for longer time
Disinfect all contact surfaces to prevent cross contamination

37
Q

What are the 2 bacterial diseases that poultry can have?

A

Campylobacter and salmonella

38
Q

How should you purchase poultry?

A

Based on price per serving rather than the price per pound

  • chicken with bone inn will cost lest but no bone will yield more
  • purchasing whole is less expensive
39
Q

How should you properly thaw poultry?

A

Fridge (24hr per 4-5 pounds)
Clean, cold water changed every 30 mins (30 min/lb)
Microwave

40
Q

What is the endpoint cooking temps for poultry?

A

Min 74degrees to destroy pathogens

Check the whole bird in innermost par to the thigh and wing or the thickness part of the breast

poultry can be pink even when you reach the minimum temp

41
Q

Should you stuff poultry?

A

Stuffing before roasting is not recommenced cause the bacteria can be on the inside of the bird but and survive on the stuffing if stuffed raw

42
Q

What is brining?

A

Improves texture, flavour and moisture retention of poultry

-denatures protein fibres

43
Q

What is the ratio for brining?

A

Soaked in mixture of salt and water

-2cups salt/2gallon water or 5-10% salt

44
Q

What do you do to the chicken after removing from the brine?

A

Let it rest to allow it to equilibrate before cooking

45
Q

How do you know how long to brine it?

A

Brine time and rest time will vary based on cut and source

FN 2232 (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions