Which of the following statements is true regarding poultry processing?
a. Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion.
b. Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added.
c. Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness.
d. Phosphates cause the protein fibers to stiffen.
e. Gums prevent water loss during heating and make slicing difficult.
Question 2
Based on current regulations, chicken sold in the United States
a. may come from chickens raised using hormones.
b. may not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency.
c. may not contain additives if marketed as fresh chicken.
d. may bear labels as prescribed by the Food and Drug Administration.
e. may be treated with sodium erythorbate during processing to reduce the risk of foodborne illness.
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