POULTRY PT 2 Flashcards
what are chicken nuggets
either whole chicken pieces or paste of minced chicken meat and skin; coated w batter and deep fried or baked; often lots of skin which is composed of fat and high in kcal bc of skin content and deep frying
does the USDA allow for hormones for raising chickens
no, but hormones can be given to bigger animals, like cattle
when are antibiotics allowed to be used on poutry
may be given to prevent disease; withdrawal period prevents residues left in food
what was the scandal with tyson
tyson made “raised without antibiotics” claim about chicken but chicken feed contained ionophores
do meat and poultry naturally contain moisture
yes and may also contain moisture retained from post-evisceration processing
whats retained/absorbed water
absorption of water used for post-eviscerayion processing
when does retrained/absorbed water need to be stated on label
if carcasses or parts have absorbed such water from post-eviscderaation processing, the amount of water, along with terms “retained water” or “absorbed water” have to be stated on the label
when can the term “marinated” be used
only with specific amounts of solution; “marinated meats” can contain no more than 10% solution, boneless poultry cannot contain more than 8% and bone-in poultry cannot contain more than 3%
what are three prep safety tips
not recommended to wash prior to prep; thaw frozen poultry in a pan; prepare and cook stuffing separately
why shouldn’t you wash prior to prep
increases risk of cross-contamination with countertops, utensils and ready-to-eat foods
should frozen birds be thawed in way that isn’t in a pan in the fridge
no
why prepare and cook stuffing seperately
stuffing may not reach safe internal temp inside the bird
where should you store poultry during burning or marinating
in fridge
why do we care so much about food safety in poultry prep
about 1/2 carry campylobacter and 1/4 chickens in us carry salmonella
how do we determine doneness of poulrty
thermometer (best way), color change, touch, time/weight charts
how do we use thermometer in poultry
place in thickest part of breast, not touching bone or fat; minimum 165 F; if stuffing the bird (which isn’t recommended) then stuffing also needs to hit 165F
why does steak have a lower minimum temperature
less risk of salmonella
what internal temp does Costco recommend
185F
describe the development of cured meat powder
myoglobin -> nitrosomyoglobin -> niitrosohemochrome
what produce is rich in nitrate
celeriac, Chinese cabbage, endive, fennel, kohlrabi, leek, parsley, celery, cress, chervil, lecture, red beetroot, spinach
why is nitrate limited in above produces
impart additional flavors and colors to product
is use of celery powder approved as curing agent by national organic standard board
yes; “no nitrate or nitrite added”
describe color change to indicate poultry is done cooking
skin should be golden brown, juices clear (not pink)
describe touch to indicate poultry is done cooking
should feel firm when pressed; drumstick easily move in joint
