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:

Cross-race Identifications

The phenomenon where individuals are less accurate in recognizing faces of people from races other than their own.

Misidentifications

Misidentifications involve the incorrect recognition or identification of people, objects, or events, often occurring in psychological disorders.

Same-race Identifications

The phenomenon where individuals are more accurate in recognizing and distinguishing faces of their own racial or ethnic group than those of other groups.

Inaccuracies

Errors or mistakes in information or details.