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
Indicate whether the statement is true or false
f
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