Poultry and Eggs

Question 1

Describe Poultry Production

Answer 1

• Highly domestic environment
• Genetics are imported, but breed to avoid inbreeding
• companies own birds, pay farmers for land and care

Question 2

Understanding Poultry Processing

Answer 2

1. Antimortem inspection
2. suspension and shackling
3. stunting
4. bleeding
5. scolding and picking of feathers, removal of pinfeathers
6. Eviseration
7. chilling in ice-water
8. Postmortem inspection
9. Grading and packing

Question 3

Properties of poultry meat

Answer 3

1. Appearance (colour): bruising, myo & haemoglobin, enviro temps.
2. texture/tenderness: chemical and physical change, rigor mortis, slaughtering.
3. Flavour (taste & odur): increased cooking oxidisation and increase sugar and protein interaction.

Question 4

Meat products from poultry

Answer 4

large varieties (breast fillets, wings etc.)

Question 5

Describe egg production

Answer 5

Three different productions

1. caged
2. barn laid
3. free range

Facilities are controlled, light, air, tightly regulated.

Question 6

Understand egg structure and characteristics

Answer 6

1. colour
2. shell - bacterial defence
3. white - egg albumin (EAA and 1/2 protein)
4. yolk (all fat, zinc)
5. air cell - indicator of freshness
6. chalaza - anchors yolk to shell
7. germinal disc - channel leading to yolk centre
8. membrane - inner and outer + vitelline protects yolk.

Question 7

Identify factors involved in quality control of eggs

Answer 7

1. eggs are cleaned
2. ultra-violet disinfection
3. graded
4. blood spot identification
5. storage (-1D for up to 6 months)