PP6 Flashcards
What are the benefits of poultry meat over other types?
economical, quick and easy to prepare and serve
What is the definition of poultry meat preparation?
meat has not undergone any treatment other than cold treatment
What is the final carcass temperature for chilling of poultry?
30 degrees
What are the general and specific requirements for a poultry slaughterhouse?
Animal reception/inspection room
Sufficient number of rooms according to operation being carried out
Stunning and bleeding room
What are the temperature ranges for hot water scalding of poultry?
70-80 degrees for 10-20 sec
What is the temperature range and duration for processing goose?
92-100 degrees for 90-130 sec
What is the maximum temperature for chilling giblets during transportation?
6 degrees
What are the general conditions for transportation of poultry?
water, feed and rest for animals at suitable intervals
What is required for poultry to be considered eviscerated?
all internal organs removed as well as head and neck
What does the ante-mortem inspection of poultry and lagomorphs include?
checks on records or documentation at the holding, including food chain information
What is avian chlamydiosis?
A bacterial infection
What are the postmortem changes associated with avian chlamydiosis?
inflammed air sacs
What is the recommended approach to avian chlamydiosis in a population:
implementation of biosecurity practices
What are the methods for chilling chicken?
water chilling
What are the quality characteristics for class A and B poultry?
intact, clean and no visible blood stains
What is the specific requirement for class A poultry regarding fat on the breast?
a regular thin layer of fat on the breast
What is the maximum temperature allowed for meat at cutting?
4 degrees
What is the method for stunning chickens and turkeys using electrical stunning?
head only electrical stunning at 240 mA
How is Newcastle disease transmitted?
through exposure to fecal and other material from infected birds
What are the components examined during postmortem inspection of poultry?
body surface, internal organs and body cavity
What is the last step in flow diagram of poultry slaughter and dressing?
Packing
What does the term ‘‘partially eviscerated poultry’’ refer to?
poultry with heart, liver, lungs, gizzard, crop, and kidneys have NOT been removed
Inedible part of poultry:
spleen
What causes deep putrefication of poultry?
Anaerobic proteolytic bacteria
What are the products of superficial putrefication in meat with plenty of oxygen?
Proteins to peptones, polypeptides, amino acids
What are the conditions used for scalding of broiler chickens (35-38 days old)?
51-54 degrees, 45 to 90 sec
What temperature range characterizes fresh poultry meat?
-2 to +4 degrees Celsius
What temperature range characterizes frozen poultry?
-12 to -18 degrees Celsius
What is the recommended action if the birds are too small or if shackling induces pain during waterbath stunning?
Don’t shackle the birds
How should the shackles be prepared before being exposed to the current in waterbath stunning?
Wet the shackles
How should the birds be hung during waterbath stunning?
By both legs
What is the requirement for the size and shape of metal shackles used in waterbath stunning?
They should be appropriate to the size of the poultry’s legs
What is the requirement for the electrodes in water bath stunning equipment?
They should extend the full length of the waterbath
What is the purpose of the albumen index in egg quality assesment?
to asses the quality and quantity of thick albumen
What does the index of albumen foaming measure in egg storage?
the ability of albumen to form foam, 450-950, reduce with time
What causes the free egg yolk to be mobile, and why does this occur?
due to ruptures in chalazae cords
What temperature range are fresh eggs stored at, and for how long are they viable?
0-5 degrees and 28 days
How long are extra fresh eggs?
9 days, must be packaged and labelled within 4 days
What is the minimum temperature for pasteurizing liquid yolk and whole egg products, and what temperature must they immediately be chilled to?
65C, chilled to 8C
What are the main differences between mayonnaise and tartar sauce?
Mayonnaise is made of vegetable oil, processed egg product, acidifying agent, suar and food additives.
Tartar sauce consist of heat-processed egg product, vinegar, sterilized cucumbers, thermally modified starch, onion, mustard, sugar, salt and spices.
What is the range of albumen index, and why is it used?
3-13, quality and quantity of albumen in eggs
What is the basic chemical composition of eggs?
65.6% water and 34.4% Dm
What are the weight classes of eggs?
S less than 53g
M 53-63g
L 63-73g
XL over 73g
Where is the ante-mortem inspection carried out in farmed game?
At the holding site
What does inspection at the slaughterhouse cover?
Checking of ID only
What must be done after killing of large game animals?
examination of body and viscera by a trained person
What must be evaluated before killing of large game?
Nutritional status, status, posture, skin, fur, body openings and vocalisation
What are the non-edible parts of rabbit?
ears
esophagus
trachea
gall bladder
pancreas
intestines
spleen
reproductive organs
urinary organs
ends of feet
tail
skin with hair/fur
What is the maximum allowed histamine mean value of fish?
100 mg/kg
What is the first step in deboning and cutting fish?
removing slime and scaling
What is the purpose of gutting in fish processing?
to sort the viscera into useful and nonuseful parts
What is the purpose of removing the head and fins in fish processing?
to prepare the fish for chilling
What is the temperature range for quick freezing of fish?
-5 degrees for 2 hours
What is the purpose of marinating fish?
To transform raw materials to a digestible form and extend shelf life
What percentage of salt does high salted fish contain?
over 14%
What type of fishery products must not be placed on the marked due to biotoxins?
from poisonous fish
What is the definition of caviar and how should it be stored?
a product made of salt-cured fish eggs of Acipenseridae family, stored at 1-7 degrees
What is comb honey?
Honey stored by bees in beeswax cells
What is the maximum allowed moisture content in bakers honey with heather?
not more than 25%
what does melissopalynogy involve?
pollen analysis of honey
How is honeydew honey defined?
Honey obtained from excretions of plant sucking insects
How many grades are ostrich meat divided into?
5
What are the different types of poultry hams based on the percentage of pure muscle protein?
Special ham - 16%
Selective ham - 13%
Standard ham - 10%
What increases in old age eggs?
pH
What is a pimpled egg?
White colour because of irregularly shaped calcium deposits on the external surface of shell
