POULTRY Flashcards
Post mortem changes affecting
rigor development and overall meat quality
Optimum temperature for postmortem process
15-20
what is spin chiller
Rapid water immersion and rotating
in ice-water bath rotating tanks
Considerations
-time to reach 5
- weight gain from water
PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 1. AIM
Produce valuable animal protein considering safety, nutritional, snesorial attributes
PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 2. constructed from
meat and non meat ingredients
PRINCIPLES OF POULTRY
PROCESSING TECHNOLOGY- 3. comprises
of different steps utilizing different unit operations
Applying hurdle technology as
the preservation method
Fresh processed
nuggets, chicken cutlets
raw cookede
frankfurter/meat loaf/mortadella
precooked- cooked
liver sausage/liver platecu
cured cook
cured turkey/ham
raw fermented
salami/summer sausage
dried meat products
chicken floss
DEVELOPMENT OF NEW PRODUCT CONCEPT:
SURIMI-LIKE PRODUCTS
produce surimi-like products such as special chicken rolls
minced meat is washed
to remove pigments and enzymes and extruded to obtain a fiber muscle-like texture
- Advantage of battering and breading
batter protects juiciness
- Advantage of battering and breading
prevent dehydration from freezing or heating
- Advantage of battering and breading
increases nutritional value; incorporate nutrient in coating
- Advantage of battering and breading
increases bulk of substrate thus reduce coast of finished
- Advantage of battering and breading
convenient product
4 major types of breading:
A) flour
(B) Cracker crumbs
(C) Home Style
(D) Japanese Style
