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food commodities > Poultry and Eggs > Flashcards

Poultry and Eggs Flashcards

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1
Q

Worldwide poultry consumption is (increasing/decreasing). Why?

A

increasing
lower in fat (less saturated, skin is easily removed)
cheap to produce

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2
Q

How does Canadian poultry consumption compare with other proteins?

A

Most protein consumed is chicken

Eggs are also significant source

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3
Q

Why has the increase in poultry production and consumption worldwide decreased slightly in recent years?

A

Bird flu in China

restrictions on import, consumption

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4
Q

Most of Canada’s poultry is produced in:

A

Ontario (followed by Quebec)

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5
Q

Define poultry; what are the most commonly consumed types?

A

meat from domesticated fowl (birds)

chicken > turkey > duck > goose/guinea fowl

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6
Q

What determines the “yield” of poultry?

A

relative % of meat (with skin and bone removed)

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7
Q

What are the classifications for turkey meat? (2)

A

Roasters (16-24wks)

Hen/tom turkey (old breeders) - >52wks

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8
Q

What affects the composition of poultry meat? (5)

A 
breed
age
sex
growth environment
diet
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9
Q

Name 2 canadian breeds of chicken, and what they are known for.

A

Red shaver, Chantecler

more meat, able to withstand cold

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10
Q

Compare the compositions of chicken, duck, and quail/pheasant

A

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

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11
Q

What are the poultry classifications for chicken (6)? What is it based on?

A

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
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12
Q

Poultry meat may be described as ____ or ____. What are the differences?

A

white; dark

white is lighter, higher protein, lower fat
dark is redder, higher fat

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13
Q

The fat content of poultry can be decreased substantially by;

A

removing skin

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14
Q

What are the 3 classes of processed meats?

A

minimally processed - salted/cured
moderately altered - sectioned and restructured
extensively altered - highly processed, reduce to tiny particles and reformed

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15
Q

Compare the lipid profiles of duck and goose, vs chicken and turkey.
What implications does this have?

A

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

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16
Q

What is MDPM or MSPM, and how is it obtained? What is it used for?

A

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)

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17
Q

Meat processing can involve ___, ___, or ___ processes, and serves to: (3)

A

thermal, mechanical, chemical

increase shelf life
alter texture/taste (variety)
convenience

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18
Q

Duck and goose meat have higher amounts of ___ and ___.

A

dark meat

lipids

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19
Q

what additive for processed meat will increase water holding capacity by affecting muscle proteins? Describe the mechanism

A

polyphosphates

polar, so binds water
also will promote dissociation of ACTOMYOSIN -> actin and myosin (separated, will have better WHC)

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20
Q

______ phosphates increase WHC, reduce ____, and help preserve ____, while _____ phosphates ___________.

A

alkaline; reduce oxidation; preserve color

acidic; reduce bacterial growth

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21
Q

The role of most additives for processed meat aim to: (2)

A

increase water holding capacity

increasing binding ability

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22
Q

What are the effects of salt on meat? (4)

A

reduces WHC, extracts salt-soluble proteins, reduce Aw, reduce microbe activity

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23
Q

True/False: salt is essential for the curing of meat.

A

True; however it is not the actual curing agent.

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24
Q

What is “curing?”

A

treatment of meat with nitrates/nitrite and salt to preserve and obtain certain taste/color/texture

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25
Q

Why would soy be added to meat products? (3)

A

increase WHC
binding
reduce cost

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26
Q

The actual curing agent in meat is:

A

NO

precursors are NO3 or NO2

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27
Q

What is the role of nitrites in processed meats? (4)

A
  • stop bacteria growth (especially C. botulinum)
  • develop flavor
  • develop and stabilize color
  • reduce oxidation
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28
Q

Can nitrosylmyoglobin be returned to normal Mb?

A

Yes, if not heated then binding is reversible

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29
Q

Describe the mechanism for color development in cured meat, and the necessary reagents.

A
  1. Nitrite and reducing agent (Na erythryorbate) is added
  2. Nitrite will dissolve in water, release nitrous acid
  3. Will be reduced to NO
  4. NO bind to heme in Mb -> nitrosylmyoglobin (MbNO) - pinkish (not yet stable)
  5. heat -> globin is denatured -> nitrosylhemochromogen (stable pink)
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30
Q

The egg yolk contains the ______, which the site of potential fertilization.

A

germinal disc

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31
Q

Why are reducing agents needed in cured meat (4), and what is commonly used?

A
  1. antioxidant - stabilize color/flavor
  2. produce NO from nitrites
  3. reduce metMb back to Mb
  4. reduce NITROSAMINE formation (carcinogen)
Na erythryorbate (isomer of ascorbate)
Can also use nitrate reductase (enzyme from animal tissue), but require H donor (NADH)
32
Q

The top producers of eggs in Canada are:

A

Ontario, followed by Quebec

33
Q

The egg shell is mostly composed of: ____ with small amounts of: ______

A

Calcium carbonate

small amounts of Mg carbonate, Ca phosphate, organic matter

34
Q

How are live chickens converted to poultry? (6)

A

Slaughter:

  1. stunned (electric or with CO2/argon)
  2. neck slit -> bleed out (blood has enzymes/staining/coagulate)
  3. scalded in hot water
  4. plucked (feather removal)
  5. evisceration/giblet removal (remove heat/feet/organs)
  6. chill whole carcass, or portion further into cuts
35
Q

MSPM is especially high in _____.

A

minerals

36
Q

What are some antimicrobial agents that can be used to rinse meat? (4)

A

acidified NaCl
Cl dioxide
peroxyacetic acid
peroxyoctanoic acid

37
Q

What are 3 texturizer types used for processed meat?

A
  1. gelatin
  2. TGA (tranglutaminase; meat glue)
  3. protease inhibitors: prevent post-mortem degradation
    (CYSTATIN from potato powder, or ALPHA-MACROGLOBULIN from blood plasma)
38
Q

why would starch be added to processed meat?

A

increase WHC

39
Q

How does gelation of meat occur? (3)

A
  1. denaturation
  2. aggregation of proteins due to hydrophobic interaction
  3. cross links form between AAs -> creates VISCOELASTIC GEL
40
Q

Describe emulsions prepared from meat:

A

emulsion of fat and protein: fat globules distributed uniformly through myofibrillar and connective proteins

41
Q

Does the egg shell form a solid barrier? Explain.

A

NO; porous surface that allows for gas exchange.

But has a keratin/collagen cuticle layer that prevents microbe contamination

42
Q

around ___% of the world’s eggs are produced in developing countries.

A

75%

43
Q

A prominent ____ in the egg white indicates freshness.

A

chalazae (anchor for yolk, white strand)

44
Q

What causes the air cell in the egg, and what does it indicate?

A

contents of egg will contract after being laid as it cools

larger air cell means older egg

45
Q

The inner egg is surrounded by 2 ____, which protect from _____, and have the ____ in between.

A

membranes
bacteria
air cell

46
Q

What are the 2 main edible parts of eggs?

A

Albumen (egg white) - thin and thick (63%)

Yolk - major source of nutrients (27.5%)

47
Q

What are some uses for eggshells? (5)

A 
Ca supplement
Gardening
cosmetics
Fining/clarifying agent
compost
48
Q

egg white solids are high in _____, which depends on the ______. It is low in ___, and very low in ____.

A

protein; age of the hen (around 10%)

carbohydrates (1%); fats (0.03%)

49
Q

pigments known as ____ will determine the color of the eggshell.

A

ooporphins

50
Q

egg whites are known for their ____ ability, while the yolk has excellent ____ ability.

A

foaming

emulsifying

51
Q

What form are egg white carbohydrates in? How are they removed, and why would this be necessary?

A

liquid form, as free monosaccharides or glycoproteins
remove by GLUCOSE OXIDASE -> gluconic acid + peroxide
use CATALASE to break down peroxide -> water

needed when processing egg whites further, in order to prevent maillard rxn (discoloration and flavor)

52
Q

ovalbumin has what properties?

A

fat carrier, foaming abilities

53
Q

Which EW protein is resistant to heat coagulation?

A

ovomucoid; due to carbohydrates attached

54
Q

What compound is of concern when eating raw egg whites?

A

Avidin - will bind to biotin and decrease bioavailability

55
Q

List the major proteins in egg white: (6)

A 
OVALBUMIN (54%)
OVOTRANSFERRIN (12%)
OVOMUCOID (11%)
LYSOZYME (3.5%)
OVOMUCIN (1.5%)
Other globular proteins, mostly enzymes
56
Q

____ protein is found in the egg white, and is good as a thickener because it: ______

A

ovomucin

coagulates easily with heat

57
Q

____ is a ____ protease inhibitor found in egg white

A

ovoinhibitor; serine

58
Q

____ is an enzyme in egg white that is anti_____. It is (highly stable/not stable) under thermal processing

A

lysozyme
anti-bacterial
highly stable

59
Q

What determines the egg yolk color, and what indicates a high quality egg?

A

feed of hen (hen does not synthesize any pigments)

round yolk

60
Q

Since the egg yolk is higher than the white in ____, it would be (less dense/more dense). What structure prevents it from floating to the top?

A

lipids; less dense

chalazae (protein strand anchor)

61
Q

What is the composition of egg yolk?

A

water (48%)
protein (16%)
fat (33%)

62
Q

What is the density, composition of HDLP? What form is it in egg white?

A

density > 1.0
higher in protein (vitellin), lower in fat (only 20%, mostly PL)
rich in P
contain PHOSVITIN - lipid free, P rich protein

form insoluble granules

63
Q

What is the density, composition of LDLP? What form is it usually in egg white?

A

density < 1.0
high lipids (mostly TG, PL, some cholesterol)
tiny micelles suspended in plasma

64
Q

What are the main egg phosphoproteins, and how can they be solubilized?

A

phosvitin (most P!) - weak salt solution

vitellin and vitellenin - in alkaline solution (not acid or neutral)

65
Q

What is the function of protein in egg yolk (2), and what are the types? (5)

A 
Serve as transporters and help maintain osmotic balance
Lipovitellin (HDLP)
Lipovitellinin (LDLP)
Livetins (lipid free globular proteins)
Phosphoproteins
other small globular proteins (enzymes)
66
Q

Most of the yolk lipids are present in the ___ and ___ fractions.

A

HDLP; LDLP

67
Q

What is the lipid composition of egg yolk?

A

mostly TG: 66%
PL: 28%
cholesterol: 5%
also some FFA and carotenoids

68
Q

What is the fatty acid composition of yolks, and does it vary?

A

MUFAs (45%) - mostly oleic
SFAs (35%) - mostly palmitic and stearic
PUFAs (25%) - omega 3 and 6

SFA stays constant, but can change level of PUFAs with feed, while decreasing MUFA

69
Q

Why are eggs important in the diet? (5)

A

high in protein
excellent protein profile (all essential AA in good proportion)
PUFAs: has EFAs and ALA content
all vitamins except C - especially high in vitamin D
Good source of Fe, P

70
Q

Are eggs a good source of Ca?

A

Not the edible portion (only a little in yolk)

71
Q

The major sterol in egg yolk is _____. What forms is it found in?

A

cholesterol
Free (84%)
CE (16%)

72
Q

Lecithin is also known as: ____. Why is it an excellent emulsifier?

A

phosphatidylcholine

forms amphiphilic zwitterion over wide pH range, so widely applicable in products

73
Q

What are “designer eggs”?

A

enhanced content of PUFAs (omega 3, EPA, DHA) by altering bird feed
also can enhance vitamin A or E

74
Q

What is the main safety concern with eggs?

A

Salmonella enteritidis, from oviduct, feces, or possibly before laying
(should refrigerate eggs)

75
Q

For the food industry, eggs have importance both as _____ and ______.

A

food; functional processing aids

76
Q

What are some functional properties of eggs and their derivatives?

A
  1. emulsifying
  2. foaming
  3. gelation/coagulation with heat

food commodities (5 decks)

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