Poultry and Eggs Flashcards
Worldwide poultry consumption is (increasing/decreasing). Why?
increasing
lower in fat (less saturated, skin is easily removed)
cheap to produce
How does Canadian poultry consumption compare with other proteins?
Most protein consumed is chicken
Eggs are also significant source
Why has the increase in poultry production and consumption worldwide decreased slightly in recent years?
Bird flu in China
restrictions on import, consumption
Most of Canada’s poultry is produced in:
Ontario (followed by Quebec)
Define poultry; what are the most commonly consumed types?
meat from domesticated fowl (birds)
chicken > turkey > duck > goose/guinea fowl
What determines the “yield” of poultry?
relative % of meat (with skin and bone removed)
What are the classifications for turkey meat? (2)
Roasters (16-24wks)
Hen/tom turkey (old breeders) - >52wks
What affects the composition of poultry meat? (5)
breed age sex growth environment diet
Name 2 canadian breeds of chicken, and what they are known for.
Red shaver, Chantecler
more meat, able to withstand cold
Compare the compositions of chicken, duck, and quail/pheasant
chicken: 50% meat, 35% bone, 15% skin
duck: less bone and meat, but more skin (fatty)
quail/pheasant: much higher meat yield (>75%), with less bone and skin
What are the poultry classifications for chicken (6)? What is it based on?
weight and age
broilers: 6-8wks - 1kg Fryers: 6-8wks - 1-1.4kg roasters:>8months - 1.4-2.2kg stewing hen: >10months - 2.2-3.2kg capon (neutered male): 3.2-3.6kg rooster: >10months - 3.2-3.6kg
Poultry meat may be described as ____ or ____. What are the differences?
white; dark
white is lighter, higher protein, lower fat
dark is redder, higher fat
The fat content of poultry can be decreased substantially by;
removing skin
What are the 3 classes of processed meats?
minimally processed - salted/cured
moderately altered - sectioned and restructured
extensively altered - highly processed, reduce to tiny particles and reformed
Compare the lipid profiles of duck and goose, vs chicken and turkey.
What implications does this have?
duck/goose have more lipids, high in MUFAs (mostly oleic)
chicken/turkey less lipids, higher in PUFAs (linoleic, linolenic, arachidonic)
omega 3 and 6 especially beneficial, but more prone to rancidity/spoilage
What is MDPM or MSPM, and how is it obtained? What is it used for?
mech. separated/deboned poultry meat
remaining meat taken from carcass after meat cuts are removed
use high pressure on carcass inside a sieve chamber -> meat scraps sieved through, while bones remain in chamber
use for formed processed meats (hot dogs, lunch meat)
Meat processing can involve ___, ___, or ___ processes, and serves to: (3)
thermal, mechanical, chemical
increase shelf life
alter texture/taste (variety)
convenience
Duck and goose meat have higher amounts of ___ and ___.
dark meat
lipids
what additive for processed meat will increase water holding capacity by affecting muscle proteins? Describe the mechanism
polyphosphates
polar, so binds water
also will promote dissociation of ACTOMYOSIN -> actin and myosin (separated, will have better WHC)
______ phosphates increase WHC, reduce ____, and help preserve ____, while _____ phosphates ___________.
alkaline; reduce oxidation; preserve color
acidic; reduce bacterial growth
The role of most additives for processed meat aim to: (2)
increase water holding capacity
increasing binding ability
What are the effects of salt on meat? (4)
reduces WHC, extracts salt-soluble proteins, reduce Aw, reduce microbe activity
True/False: salt is essential for the curing of meat.
True; however it is not the actual curing agent.
What is “curing?”
treatment of meat with nitrates/nitrite and salt to preserve and obtain certain taste/color/texture
