Exam 3: Cooking, emulsions, foams, crystallization, health, and poultry slaughter processing

Denaturation

The breakdown of protein coils when heat and protein are combined ; induces coagulation/gelation

Coagulation

begins at 140 F, egg proteins begin to form web and begin to scramble or cook

Binding agent

when something acts as an agent to bind several ingredients that are not able to bind

Emulsion

when two liquids that do not normally mix together are combined

Lecithin

a phospholipid; one of the most hydrophilic emulsifiers in the food industry and most prevalent dough strengthener

Foaming

when eggs are beaten, air is incorporated creating a lighter more air-filled product ; has a airy texture and smooth mouthfeel

Biosecurity

isolation, traffic control, and sanitation which are all used to practice biosecurity to decrease the likelihood of diseases

Isolation

isolating birds when they are carriers ; A group of poultry goes in at the same time and leaves at the same time

Immobilization

Renders bird unconscious through stunning ; animal welfare and better bleedout ; 2 methods which are electrical and gas and there are types - reversible and irreversible

CAS

Controlled atomsphere stunning which is gas stunning ; birds are immersed in an approved gas or mixture of gases in order to displace oxygen and render the bird unconscious

WOG

without giblets ; processed bird without the heart, liver, and gizzard

Dressing percent

dressing % for poultry is 72% ; the hot carcass weight expressed as a proportion of the live weight

Egg proteins begin to form web and begin to scramble or cook at __ F. Good for when you want scrambled eggs, but bad when you are using eggs to thicken a sauce or custard

140

when using eggs as a thickening agent, eggs are heated gently in __ because coagulation of eggs cause the mixture to thicken or set

liquid

In baking, eggs function as a __ agent ; where high protein traps steam and creates rise, and egg whites can be whipped up to 8 times their original volume

leavening

when food is dipped in egg mixture and other coatings stick to it, eggs act as a __ agent

coating

When eggs are used as an emulsifier, the egg increases the emulsion __ so it does not break

stability

there are no essential differences found in emulsifying properties of __ whole eggs and yolk compared to __ liquid/shell eggs

dried ; fresh

yolk solids content affects emulsifying properties, where __ solids = increases emulsification

increasing

__ is an amphiphilic, phospholipid molecule that is one of the most hydrophilic emulsifiers in the food industry; it is the most common dough strengthener

lecithin

__ eggs causes gradual denaturization of yolk proteins , it increase liquid viscosity, and the irreversible gelation of yolk reduces emulsifying capacity and stability

freezing

The most common emulsified, spoonable egg product is __

mayonnaise

__ is the process when eggs are beaten, air is incorporated creating a lighter, more air-filled product, and it provides an airy texture, smooth mouthfeel and more spongelike texture

foaming

Foam __ is due to ovalbumin, and foam __ is due to ovomucin

volume ; stability

_____ contamination or “fat bullets” destroy them.

Yolk

Old eggs with watery, thin albumen and older hens eggs will produce _____ solids _____ foam stability

lower; less

_____ helps to unwind proteins during initial egg foaming, and _____ delays initial foam formation but stabilizes forms during heating

salt; sugar

_____ Acid improves egg white protein functionality by reducing pH and stabilizes product color

citric

Angel food cakes must be cooled _____ to prevent volume decrease due to moisture accumulation on top

upside down

eggs are used in confectionery products and ice creams to control _____ of water/sugar molecules and create smooth texture and mouthfeel

crystalization

fat and protein reduce size and number of sugar _____ that interfere with orientation of sucrose and molecules

crystals

egg yolk is the predominant egg product found in the most common frozen dessert _____.

ice cream

the standard of identity states that ice cream contains _____ 1.4% yolk

less than

the poultry flock should be checked _____ for any signs of disease

daily

to avoid bringing in contamination _____ should be kept at a minimum inside production facilities

traffic

Microorganisms that need to live in a host to duplicate themselves can cause _____ diseases.

viral

Single-celled microscopic organisms that require certain temperatures and moisture to survive can cause a _____ disease

bacterial

Preslaughter management requires feed withdrawal for animals for _____ hours

12-14

Going into processing, birds are transferred from transport cages to a dark room where they are hung upside down from _____ atttached to an automated line

shackies

During CAS stunning, birds are immersed in a n approved _____ gas in order to displace oxygen and render the bird unconscious

CO2

Carcasses are submerged in the _____ that contains water heated to 125 to 150 F, to loosen the feathers to facilitate removal

scalder

A _____ is automated machine that contains rubber finger-like projections that rotate in a circular motion to remove feathers without damaging the carcass

picker

Eggs have many functions during cooking. Give examples of food products that fits each category to make the statement true

Draw a picture of the molecular structure of an emulsifier with all its part. Then draw how the emulsifier works to trap water in oil emulsion and oil and water emulsion.

What are three functions of eggs in frozen desserts?

import flavor (especially custards), improves whipping ability and fat formation in mixes and increases viscosity of mix.

What are the two types of stunning methods approved for poultry in the U.S.? What types of stunning do they use in europe? describe each in detail

The two types are electrical stunning and controlled atmosphere stunning (CAS)

• CAS - birds are immersed in an approved gas or mixture of gases in order to displace oxygen and render the bird unconscious

• electrical stunning - delivers a current through a water bath to immediately create a state of unconsciousness

• They use irreversible electrical stunning in Europe which can be CO2 and/or Argon and nitrogen. It takes 2-3 minutes and poultry are unable to regain consciousness and birds are hung on shackles after stun can also cause quality issues

• The US use reversible electrical stunning which is CO2 and it takes 35-50 seconds and poultry are able to regain consciousness if neck is not cut

What is exsanguination? Why is it so important? If not done within seconds of stunning, what defect condition occurs and how?

It is the removal blood by cutting jugular vein and carotid artery which leads to death to bird. If not done within seconds of stunning, capillaries will burst and bloodsplash will occur

What are the differences between “soft” scalding and “hard” scalding? describe each

Soft

• No effect on cuticle (yellow/white pigment)

• the temp is low 128 F

• takes a long time 120 sec

• more difficult to pick

• better yield

Hard

• loosens cuticle and epidermis

  • cuticle must be removed for batter breading, waxy substance won’t let batter stick

• the temp is high 140-145 F

• the time is short 45 seconds

• loses yellow pigment from feed

• better coating adhesion

What is this?

• primarily affects birds raised on the range. lives in the intestines and linings of poultry. causes slow growth and lower meat and egg production. specific treatments for each type. check flock periodically for presence. rotate flocks on the range and maintain a strict sanitary environment

internal parasites

What is this?

• can cause internal tumors that may lead to paralysis, weight loss and eventually death. there is no treatment or vaccine. hens can pass the disease into their eggs. the only option for elimination is to eradicate the entire flock, clean, and sanitize to start flock over again. can only be diagnosed through histopathological testing

avian leukosis virus

what is this?

• highly contagious, highly virulent, and very high mortality rate. causes respiratory: coughing, nasal discharge, and nervous disorders: paralysis, wryneck, tremors, and convulsions. bright green diarrhea. there is a vaccine available

newcastle disease

what is this?

• spread through infected chicken dander. it causes internal lesions and tumors that cause paralysis, weight loss and eventually death. there is no treatment, and disease can live in the soil for 5+ years. there is a vaccine available. can only be diagnosed through histopathological testing

marek’s disease

what is this?

• hen passes salmonella subspecies to chicks via the egg. spread by contaminated chicks from one to another. outbreaks occur in chicks less than 3 weeks old. chicks have ruffled feathers, labored breathing, they huddle together for warmth and have white diarrhea

Pullorum disease