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

Question

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

Quizplus · Accepted Answer

All of the given factors (A, B, C, D, and E) can influence the texture of processed poultry products. The redistribution of collagen fibers, myofibril proteins, and fat globules can affect the moisture retention and firmness of the product. The creation of a stable emulsion can affect the viscosity and consistency of the product. The addition of a brine mixture can improve the flavor, juiciness, and cohesiveness of the product. The relaxation of protein fibers can affect the tenderness and chewiness of the product. The addition of gums, such as carrageenan or xanthan gum, can prevent water loss during heating and improve the texture and mouthfeel of the product.

The Texture of Processed Poultry Products Is Influenced by a Variety