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FDSC 319 > Poultry pt 2 > Flashcards

Poultry pt 2 Flashcards

1
Q

what are the large cuts of poultry?

A

breasts, drumsticks, thighs

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2
Q

what are some of the uses of poultry carcasses?

A

used in feeds, pet foods, fertilizers

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3
Q

how is carcass meat separated from the bones?

A
  • carcass skeleton is placed in a perforated drum at high speed/pressure
  • meat is stripped from bones and pushed through perforations
  • meat pieces can be restructured using enzyme
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4
Q

what enzyme can be used to knit pieces of meat scraps together?

A

transglutaminase

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5
Q

what are some examples of restructured meats using TGase?

A
  • chicken nuggets
  • meatballs
  • ham
  • bologna
  • sausages
  • frankfurters
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6
Q

describe meat curing process

A

nitrates (NaNO2 or KNO2 are added to water) are added to water. ultimately forms NO which can bind to myoglobin to form nitrosomyoglobin. turns pink

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7
Q

what changes are brought on by curing meats?

A
  • color change
  • flavor development
  • prevent growth of C. botulinum
  • reduction of nitrites to nitric oxide
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8
Q

tell me about the reduction of nitrites

A
  • carcinogenic
  • to prevent this reduction, the nitrites are usually paired with a reducing agent like vitamin C to convert residual nitrites into nitric oxide (not harmful)
  • reducing agent also keeps iron in 2+
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9
Q

true or false: different colored eggs have different nutrient values

A

false

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10
Q

what are the most consumed type of eggs?

A

chicken

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11
Q

describe egg production over the years?

A
  • 1960s, just the most industrialized countries mainly produced/consumed the most eggs
  • over the next 40 years, world production & consumption increased primarily in developing countries
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12
Q

why did egg production increase for developing countries?

A
  • cheaper source of animal protein

- easier to produce (faster and requires fewer resources)

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13
Q

describe egg production/consumption in canada

A

growing in all provinces

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14
Q

what provinces produce/consume the most eggs?

A
  • ontario (35%) followed by quebec (23%)
    they produce 75% of the eggs

i think simpson might have meant to write that ontario produces 53%?

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15
Q

why hasn’t egg production/consumption increased much for industrialized countries?

A
  • perceived health consequence of high cholesterol (poorly supported by research)
  • more choice/variety in meat protein sources
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16
Q

list the anatomical parts of the egg

A
  • outer shell
  • outer membrane
  • inner membrane
  • air cell
  • egg white (albumen)
  • vitelline membrane
  • egg yolk
17
Q

what is the composition of the egg shell?

A
  • calcium carbonate (>98%)
  • calcium phosphate
  • magnesium carbonate
  • proteins
18
Q

what part of the egg constitutes the most of its weight?

A

outer shell (92%)

19
Q

what happens to the egg as soon as it pops out of the chicken?

A
  • originally soft
  • hardens due to the formation of calcium carbonate by being exposed to atmospheric CO2
  • makes the egg shell hard
20
Q

what is the function of the pores on an egg?

A
  • ## exchange of gases between the interior of the egg and its surroundings
21
Q

how do pores prevent undesirable bacteria from entering the egg?

A

there’s tightly knit protein fiber that act to prevent bacteria from gaining entrance

22
Q

what are the outer and inner membranes made of that makes them tough?

A

keratin and collagen

23
Q

why are the outer and inner membranes of the egg tough?

A

helps retain the rigidity of the egg’s structure and keeps the inner fluid material in place

24
Q

what’s the benefit of having the inner and outer membranes be made of proteins?

A

they are water insoluble which ensures that the egg won’t absorb moisture from the environment

25
Q

where’s the egg cell?

A

between the eggshell and the egg membrane

26
Q

draw an egg

A

ok

27
Q

why is there an air cell?

A

forms because the innards collapse a little bit when they go from the warm 37C mom to ambient temps

28
Q

does the egg membrane contain pores?

A

yes - enables exchange of gases between the inner egg contents and external environment

29
Q

describe how the size of the air cell relates to the egg’s freshness

A

bigger cell = less fresh

30
Q

how many layers make up the egg white

A

4: inner two are thicker; outer 2 are thinner

31
Q

describe the composition of the albumen

A
  • moisture (90%)
  • protein (9-10%)
  • very little CHO (~1%)
  • fat (<0.1%)
32
Q

what proteins are present in the egg

A
  • ovalbumin**
  • ovotransferrin
  • ovomucoid
  • lysozyme
  • ovomucin
  • other globulins
  • ovoinhibitor
  • avadin
33
Q

describe the properties of ovalbumin

A
  • most abundant in egg white
  • phosphor glycoprotein
  • coagulates readily when heat treated
  • forms gels readily

FDSC 319 (13 decks)

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