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223 > POULTRY > Flashcards

POULTRY Flashcards

1
Q

Post mortem changes affecting

A

rigor development and overall meat quality

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2
Q

Optimum temperature for postmortem process

A

15-20

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3
Q

what is spin chiller

A

Rapid water immersion and rotating
in ice-water bath rotating tanks

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4
Q

Considerations

A

-time to reach 5
- weight gain from water

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5
Q

PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 1. AIM

A

Produce valuable animal protein considering safety, nutritional, snesorial attributes

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6
Q

PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 2. constructed from

A

meat and non meat ingredients

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7
Q

PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 3. comprises

A

of different steps utilizing different unit operations

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8
Q

Applying hurdle technology as

A

the preservation method

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9
Q

Fresh processed

A

nuggets, chicken cutlets

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10
Q

raw cookede

A

frankfurter/meat loaf/mortadella

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11
Q

precooked- cooked

A

liver sausage/liver platecu

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12
Q

cured cook

A

cured turkey/ham

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13
Q

raw fermented

A

salami/summer sausage

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14
Q

dried meat products

A

chicken floss

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15
Q

DEVELOPMENT OF NEW PRODUCT CONCEPT:
SURIMI-LIKE PRODUCTS

A

produce surimi-like products such as special chicken rolls

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16
Q

minced meat is washed

A

to remove pigments and enzymes and extruded to obtain a fiber muscle-like texture

17
Q
  1. Advantage of battering and breading
A

batter protects juiciness

18
Q
  1. Advantage of battering and breading
A

prevent dehydration from freezing or heating

19
Q
  1. Advantage of battering and breading
A

increases nutritional value; incorporate nutrient in coating

20
Q
  1. Advantage of battering and breading
A

increases bulk of substrate thus reduce coast of finished

21
Q
  1. Advantage of battering and breading
A

convenient product

22
Q

4 major types of breading:

A

A) flour
(B) Cracker crumbs
(C) Home Style
(D) Japanese Style

23
Q
A

223 (8 decks)

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