Poultry pt 2 Flashcards
what are the large cuts of poultry?
breasts, drumsticks, thighs
what are some of the uses of poultry carcasses?
used in feeds, pet foods, fertilizers
how is carcass meat separated from the bones?
- 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
what enzyme can be used to knit pieces of meat scraps together?
transglutaminase
what are some examples of restructured meats using TGase?
- chicken nuggets
- meatballs
- ham
- bologna
- sausages
- frankfurters
describe meat curing process
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
what changes are brought on by curing meats?
- color change
- flavor development
- prevent growth of C. botulinum
- reduction of nitrites to nitric oxide
tell me about the reduction of nitrites
- 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+
true or false: different colored eggs have different nutrient values
false
what are the most consumed type of eggs?
chicken
describe egg production over the years?
- 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
why did egg production increase for developing countries?
- cheaper source of animal protein
- easier to produce (faster and requires fewer resources)
describe egg production/consumption in canada
growing in all provinces
what provinces produce/consume the most eggs?
- ontario (35%) followed by quebec (23%)
they produce 75% of the eggs
i think simpson might have meant to write that ontario produces 53%?
why hasn’t egg production/consumption increased much for industrialized countries?
- perceived health consequence of high cholesterol (poorly supported by research)
- more choice/variety in meat protein sources
list the anatomical parts of the egg
- outer shell
- outer membrane
- inner membrane
- air cell
- egg white (albumen)
- vitelline membrane
- egg yolk
what is the composition of the egg shell?
- calcium carbonate (>98%)
- calcium phosphate
- magnesium carbonate
- proteins
what part of the egg constitutes the most of its weight?
outer shell (92%)
what happens to the egg as soon as it pops out of the chicken?
- originally soft
- hardens due to the formation of calcium carbonate by being exposed to atmospheric CO2
- makes the egg shell hard
what is the function of the pores on an egg?
- ## exchange of gases between the interior of the egg and its surroundings
how do pores prevent undesirable bacteria from entering the egg?
there’s tightly knit protein fiber that act to prevent bacteria from gaining entrance
what are the outer and inner membranes made of that makes them tough?
keratin and collagen
why are the outer and inner membranes of the egg tough?
helps retain the rigidity of the egg’s structure and keeps the inner fluid material in place
what’s the benefit of having the inner and outer membranes be made of proteins?
they are water insoluble which ensures that the egg won’t absorb moisture from the environment
where’s the egg cell?
between the eggshell and the egg membrane
draw an egg
ok
why is there an air cell?
forms because the innards collapse a little bit when they go from the warm 37C mom to ambient temps
does the egg membrane contain pores?
yes - enables exchange of gases between the inner egg contents and external environment
describe how the size of the air cell relates to the egg’s freshness
bigger cell = less fresh
how many layers make up the egg white
4: inner two are thicker; outer 2 are thinner
describe the composition of the albumen
- moisture (90%)
- protein (9-10%)
- very little CHO (~1%)
- fat (<0.1%)
what proteins are present in the egg
- ovalbumin**
- ovotransferrin
- ovomucoid
- lysozyme
- ovomucin
- other globulins
- ovoinhibitor
- avadin
describe the properties of ovalbumin
- most abundant in egg white
- phosphor glycoprotein
- coagulates readily when heat treated
- forms gels readily
