The Texture of Processed Poultry Products Is Influenced by a Variety

question 30

Multiple Choice

The texture of processed poultry products is influenced by a variety of factors including

• A) a redistribution of collagen fibers and myofibril proteins around the fat globules.
• B) the creation of a stable emulsion.
• C) the addition of a brine mixture to improve flavor and cohesiveness.
• D) the relaxation of protein fibers.
• E) the addition of gums that prevent water loss during heating.
• F) all of the above answers are correct

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Definitions:

Body Fat

The portion of an individual's body that is made up of fat cells, vital for energy storage, protection of internal organs, and regulation of hormones.

Neurotransmitter

Chemical substances that transmit signals across a synapse from one neuron to another in the nervous system.

Dopamine

A neurotransmitter that is especially important in mediating the reward associated with taking psychoactive drugs.

Brain Function

The activities and processes that occur in the brain, enabling thought, behavior, movement, and emotion.