Which of the Following Statements Is True Regarding Poultry Processing

Multiple Choice

Which of the following statements is true regarding poultry processing?

A) Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion.
B) Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added.
C) Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness.
D) Phosphates cause the protein fibers to stiffen.
E) Gums prevent water loss during heating and make slicing difficult.