Meat, Dairy, Eggs, & Poultry Food Science

Episode 37: Meat, Dairy, Eggs, & Poultry Food Science

Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. We're going through Milk, Eggs, Poultry, and Meat.

1. The action of heating an item to kill off micro-bacteria to help promote food safety and extend shelf life is known as:

A. Homogenization

B. Pasteurization 

C. Coagulation 

D. Retrogradation 

2. The part of the egg responsible for holding the egg yolk in place is known as the:

A. Albumen

B. Choline

C. Chalazae  

D. Outer membrane 

3. Which of the following is true regarding elastin in cooked meat and poultry? 

A. Softens under heat 

B. Is tender and preferred for high-quality products 

C. Not affected by heat or water 

D. Is found in the skin of poultry products. 

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