Term
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Definition
| Anything beyond the WOG is further processing all the way to RTE (ready to eat). |
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Term
| Today, what percent of chickens are sold as whole carcass? |
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Definition
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Term
| Today, what percent of chickens are sold as cut-up parts? |
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Definition
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Term
| Today, what percent of chickens are sold as advanced further processing? |
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Definition
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Term
| the advantages of ice packing |
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Definition
-cheap
-yields an attractive fresh product |
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Term
| the disadvantages of ice packing |
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Definition
-the pack drips water and is messy
-requires dedicated transport and holding rooms
-the ice adds considerable extra bulk and weight during shipping |
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Term
| What is the advantage of dry ice (or CO2 snow)? |
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Definition
-less messy to handle
-has a longer shelf life
-lighter for shipping and handling |
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Term
| Why isn’t dry ice (or CO2 snow) regularly used in poultry? |
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Definition
| The added expense of packaging material and carbon dioxide snow prevents this system for being more widely used |
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Term
| What is modified atmosphere packaging (MAP)? |
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Definition
| The systems where the air is replaced with CO2 or other gasses such as nitrogen |
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Term
| what is the purpose of modified atmosphere packaging (MAP)? |
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Definition
| Removes oxygen and decreases aerobic pathogen growth and prevents oxidative damage (fatty acid oxidation). |
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Term
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Definition
(packed, weighed, labeled, priced) fresh poultry products to retailers
No need anymore for the in-store Butcher, just need someone to stock the shelves… |
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Term
| cutting terminologies regulated by... |
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Definition
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Term
| What is the difference between a 8 piece cut and a 9 piece cut? |
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Definition
| 9 piece cut includes the wishbone cut (cutting of the superior portion of the breast around the wishbone). |
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Term
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Definition
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Term
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Definition
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Term
| What is the advantage of using an automatic cutter? |
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Definition
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Term
| What is the disadvantage of using an automatic cutter? |
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Definition
| it can only be cut on a single plane |
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Term
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Definition
| removes all bones and associated connective tissue (e.g., ligaments, from meat and skin) |
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Term
| Where is the number 1 employment areas in the processing plant? |
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Definition
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Term
| The first cut in the deboning process is often... |
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Definition
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Term
| Why is it difficult to design a machine that can debone? |
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Definition
Building a machine to cut in multiple planes with multiple inputs is very difficult
also, each carcass is from a once living organism, thus each one is slightly different |
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Term
| What technology does Pilgrim’s Pride use in Athens to make the chicken sandwich and whole breast nuggets for Chick-fil-A? |
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Definition
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Term
| What are the two different marination methods? |
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Definition
-Needle Injection
-Vacuum Tumbling |
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Term
| Needle injection marination |
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Definition
| Marinade is injected into the meat or whole carcass using injector needles |
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Term
| advantage of needle injection marination |
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Definition
| Large quantities of product injected in short amount of time in a continuous process |
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Term
| disadvantage of needle injection marination |
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Definition
| Needle could break off and cause a physical hazard |
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Term
| Vacuum Tumbling marination |
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Definition
| -Marinade placed into a large chamber with the meat and usually CO2 snow
-A vacuum is pulled |
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Term
| advantage of Vacuum Tumbling marination |
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Definition
| The marinade penetrates deep into the meat. Better distribution of flavor |
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Term
| disadvantage of Vacuum Tumbling marination |
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Definition
| Batch process that takes time. |
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Term
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Definition
| Par-fried (partial frying), start the cooking process to set the batter and then frozen...frowned upon now for food safety. |
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Term
| What makes up the Spent Fowl Market? |
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Definition
| Broiler Breeders (heavy mature chickens) and Egg Layers (light mature chickens) |
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Term
| Difference between heavy mature chickens and light mature chickens? |
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Definition
-heavy mature chickens are broiler breeders
-light mature chickens are egg layers |
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Term
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Definition
Chopped, Ground, Diced Meat, such as...
-Soups
-Chicken for Salads
-Lean Cuisine Meals |
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Term
| What is Tip Top poultry in Marietta role in poultry processing? |
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Definition
-slaughters broiler breeders...typically used to make chicken soup.
-Chickens are boiled (cooked) and the water is then saved, evaporated to make concentrated chicken broth. (Fat is skimmed off to save as chicken fat). |
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Term
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Definition
| Anything beyond the WOG is further processing all the way to RTE (ready to eat). |
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