Fill up the blanks in any seven of the following
(i) Curing is the process of ______________meat with one or more ingredients.
(ii) Cured chicken can be stored up to ________________ days at refrigeration temperature (3-5° C).
(iii) Higher scalding temperature has _____________ effect on feather plucking.
(iv) Male carcasses require____________ force than the female for removing feathers.
(v) Poultry carcasses should be chilled to reduce the internal temperature of flesh to 2 - 4° C in about ____________ minutest to retard the microbial growth and provide enhanced shelf – life to the product.
(vi) During prolonged frozen storage, the bones of dressed poultry may get ____________.
(vii) Around ______________ serotypes of Salmonella isolated from birds have been reported for causing illness in human beings.
(viii) It has been shown that the total microbial count on freshly killed warm eviscerated chicken is about ______________ per sq. cm which might go up to 60,000 per sq. cm in ice-chilled chicken.