week seven- pultry eggs and seafood

Question 1

Discuss the quality grading of eggs and their value as a food

Answer 1

grading: AA quality to be consumed by people,
A grade: processing plants/pharmaceuticals and shampoos
B grade:processing plants/ pharmaceuticals and shampoos

nutrition: Protein (6-7 grams), Fat (finely emulsified in the yolk) Cholesterol, Vitamins A, B (thiamine, riboflavin, and niacin), vitamin D, E and K.
minerals: iron and phosphorus.

Question 2

Describe the characteristics of the Australian market for poultry, seafood and eggs

Answer 2

eggs: shell 11%, white 58%, yolk 31% 
emulsifying (lecithin)
binding (proteins)
Foaming (whipped egg white)
clarifying (egg white)
glazing (sealing, shine)
coating (covering/ protection/ batters)
Thickening (proteins)

poultry: better nutrition, improved health management.
quality meat.
good protein
low in fat

seafoods:
tender in general

Question 3

List the types of processing common in the poultry, eggs, and seafood industries

Answer 3

poultry: electrocution, bleeding, scalding, defeathering, gutting, chilling.

eggs: Pasteurisation: egg products are generally pasteurised.
refridgeration: preferred storage
freezing: liquid egg
drying: spray, tray, foam, freeze drying

seafood:
Refridgeration, freeze, canning, smoking