2. A value-added chicken processor is interested in the economic impact of adding various additives to boneless skinless chicken breast. He has asked you to organize tests to evaluate several options. a. From the information provided in the table below derive the formulation for each sample assuming a 100 Kg starting sample weight (i.e., before addition of water and additives) (5 Marks) Test 1 (10% pump) 1 % Salt Test 2 (20% pump) 1 % Salt Test 3 (30% pump) 1 % Salt 0.5% Phosphate Sodium 0.5% Sodium Phosphate 1% Soy Protein b. Immediately after vacuum massaging all of the solution is confirmed to have been picked up. During subsequent handling, freezing, weighing and packing you weigh again and determine the final packaged weight is 3% less than the weight recorded coming out of the vacuum massager for each of the tests. Using the information in the table below calculate the cost of the finish product. (5 Marks) Chicken Breast Meat (boneless skinless) Soy Protein Isolate Sodium Phosphate Salt $8.00/Kg $5.00/Kg $3.00/Kg $ 1.50/kg