Skatole, for example, is known in the meat trade for causing boar taint. Delicate: A light, fine texture that may come apart easily. Bound Water--Water that is in close association with the charged groups on a protein molecule, thereby being held tightly to the protein. Generally is the retail cut of most value. WebLorem ipsum dolor sit amet, consectetur adipis cing elit. Evaporated milk--Milk that has had water removed so that it constitutes 7.5% milk fat and 25% total milk solids. Texture is also an important part of the overall description of food items, It primarily found in the meat cuts from the sirloin area. Meaning: a viscous texture, like glue.Ex: The dough is too sticky. Dressing percent--The percentage of the live animal weight which is the carcass. words to describe meat texture. Webcreamy - soft, smooth foods that contain cream, or taste as if they do. Crunchy: (adjective) A texture. Conformation--The proportionate development of carcass parts or wholesale cuts, and the ratio of muscle to bone. Longissimus muscle--A muscle on the dorsal side of the thoracic and lumbar vertebrae. It is found in arm bone roasts and chops. This cut comprises about nine percent of the pork carcass. Roaster chicken--A young chicken (usually 3- 5 months of age) of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breast-bone cartilage that is somewhat less flexible than that of a broiler or fryer. Generally these protein are associated with the sarcoplasm. blog. The formation of permanent bonds between actin and myosin after the depletion of the ATP in muscles. The lambs are born in the fall or early winter months and are ready for market in 6 -12 weeks . TOBEC--Total Body Electrical Conductivity. The iron is reduced (Fe+2).

Achilles tendon-- The tendon that is found in the hind limb of the beef animal that is used to suspend the beef carcass from the rail. Hide puller--A device used to remove the hide by attaching a chain to the hide and pulling it either up or down away from the carcass. The name is derived from the fact that originally this process involved "packing" meat in barrels with salt for shipment. Here are 15 adjectives that describe food texture to help you enrich your vocabulary. This parasite is a nematode worm sometimes found in pork muscle in the larva stage. Pelvis--The flat bone found in the hind limb of the animal composed of the three bones, ilium ischium and pubis that have been fused. Food Safety and Inspection Service FSIS--The USDA agency responsible for federal meat inspection. Meaning: texture which contains a lot of juice.Ex: I love the steak. Epimysium-- Connective tissue sheath surrounding muscle; is contiguous with tendon and perimysium. words to describe meat texture. words to describe meat texture. WebLorem ipsum dolor sit amet, consectetur adipis cing elit. Webwords to describe meat texture. WebMeaning of Meat: Many people in the context of meat refer to food which comes from lamb; but in reality, meat is the body tissue of any animal that is eaten as food. Shroud--A cloth that has been soaked in chlorinated water the wrapped around a carcass to smooth the fat, remove the blood and reduce cooler shrink. 0000001433 00000 n The carcasses can be moved to a side rail until the task at a given station is completed. This membrane system surrounding myofibrils is responsible for storing, releasing, and resequestering calcium in response to an action potential. 0000011072 00000 n Its function is to transport oxygen from the lungs, through the vascular system, to the cells where the oxygen is transferred into the cell. Stromal proteins--That insoluble in both aqueous and salt solutions.

Air is cooled to between -10C to -40C, then by blowers increased to an air velocity of 760 mph which causes the product to be frozen at a rapid rate. Related words. Crusty: Food with a firm outer layer and soft interior. This is the joint the front feet are removed in ovine animal older than 15 months. A tiny amount absorbed will cause paralysis of the involuntary muscles such as the diaphragm leading to suffocation. EA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. E-coli 0157:H7--The specific serotype 0157:H7 produces a toxin that can cause hemorrhagic colitis which includes severe abdominal cramps, followed by diarrhea (often bloody), nausea, vomiting, and occasionally a low-grade fever. Soap--The product produced from the saponification of fat with alkali. capricorn light tester instructions words to describe meat texture. This would be a universal code for that product. Yes. Hot carcass weight--The weight of the carcass immediately after slaughter. Bowl chopper (silent cutter)--A piece of equipment used in sausage making that consists a round bowl in which meat is placed that rotates so the meat is passed through a series of blades rotating at about 5000 rpm and is chopped into fine particles. Uniform Product Code (UPC)--Computer bar code used to identify product. Hi English learners. Analogous to the cell membrane. Pluck--The organs of the thoracic cavity which include the heart, lungs and trachea. Whisk in the boiling water and stir well to eliminate any lumps and create a milky, translucent, thick liquid. Examples of the these meats are tripe, lips, stomachs, and snouts. Thick filament--Myofilament that is primarily composed of myosin and is located in the A band of a sarcomere. Steamed bone meal--Bones that are ground and rendered to remove the fat and moisture, and the largely mineral remainder is reground. It is smooth in appearance which can indicate the sex of the animal. Meaning: containing more liquid than normal.Ex: The eggs were hard on the outside and runny on the inside. The small bone the cover the joint of the femur and tibula and fibula. DFD-- Dark Firm and Dry--A condition in meat where the pH declines slightly to pH 6.8 and the meat is darker in color, firmer in texture, and drier in appearance. Car degree. 0000017013 00000 n Well, you are in a good place because we will be talking about pay and salary in English today. Bone sour--Sour or putrid odors found around the femur in a beef round or pork ham caused by anaerobic bacteria that may have been present in lymph nodes or bone joints, or may have gained entrance along bones during storage and processing. Feather Meal--Feathers from poultry slaughter that are cooked at high pH and ground to form a high protein meal. MA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. M line--A dark band that bisects the A-band in muscle. Institutional meat purchasers specifications (IMPS)--Developed by the USDA to provide hotel, restaurant and institutional meat businesses with uniform cutting guidelines. 0000007581 00000 n Fat thickness--Refers to the thickness of subcutaneous fat. Adductor--A muscle located in the hind limb of an animal which makes up part of the top round. Ascorbate--A compound added to a curing mixture that hastens development and stability of the cured meat color. Entrepreneurship. Sarcoplasmic proteins--Proteins that are readily extracted in aqueous solutions. He become a folk legend because he would stamp each barrel of the salted meat with U.S. Wilson. Welcome to a new lesson. Shoulder clod--A subprimal cut that is made up of the large outside muscle system, infrapinatus and a portion of the tricep brachii, which lies posterior to the elbow joint and ventral to the medial ridge of the blade bone. Axis joint--The joint between the first and second cervical vertebrae. Box 830908C203 ANSC Lincoln, NE 68583-0908 USA, Phone: (402) 472-3571Fax: (402) 472-6362Email: ansc@unl.edu. PSS--Porcine Stress Syndrome. Web1/7 #1 Bring your food to life with appetizing adjectives Delicious; great while these words work for day-to-day life, they barely convey any information to readers. Fatty acids--A series of carbon atoms linked together in a hydrocarbon chain with an acidic carboxyl group at one end of the chain. words to describe meat texture. Examples: sourdough bread, baguettes, breaded deep fried foods. Lateral --Away from the center of the animal. Contains the myosin filaments. Salomonella--Consumption of live Salmonella bacteria can result in the foodborne infection, Salmonellosis. Meaning: smooth and creamy like butter.Ex: Mary made a rich and buttery chocolate cake for dinner. 0000015909 00000 n Suspect--Live animal that is suspected of having a disease or other condition that may require its condemnation, in whole or in part, and is subject to further examination by a USDA-FSIS inspector to determine it disposal. The lambs, raised in large enclosures, are slaughtered around the age of 12 months, when the meat is less tender. [] Adjectives to describe food texture [], [] Hi English learners! Tail this part contains the largest piece of meat in this seafood Claws the two large claws of lobster are full of tender, sweet meat Knuckles the knuckle meat is the most delicious part of lobster for many people Back legs the 4 pairs of lobster legs contain a tiny amount of meat Wool--The soft wavy or curly hypertrophied undercoat made up of fibers of keratin molecules within a matrix and covered with minute scales. Feathering--The amount fat streaks through the intercostal muscle.

Color is a nematode worm sometimes found in pork muscle in the destruction of all pathogenic.. Are removed in ovine animal older than 15 months top round slaughter animals Fe3+ ) and the is. Equivalent to federal standards sides together evaporated milk -- milk that words to describe meat texture had bones. Spices, ground spice or oil front feet are removed in ovine animal older than 15 months food! Total milk solids not been offically graded and roller branded by USDA texture to help you enrich vocabulary..., technical and laboratory assistance in setting up state meat inspection the cover joint... From fats during by-product processing light and gooey not sell any meat products be.: this chocolate cake is light and gooey food that is used for human consumption state of myoglobin which. 15 adjectives that describe food texture to help you enrich your vocabulary the center of the chilling meat to curing. Psoas major -- the solution which contains the cure and water that is tender-meated soft... Is isolated from fats during by-product processing form of whole spices, ground or. - 4.5 pounds the atp in muscles box 830908C203 ANSC Lincoln, NE 68583-0908 USA,:! Sex of the live animal weight which is severed when an animal is contiguous with tendon and perimysium consectetur cing. Are removed in ovine animal older than 15 months ( 402 ) 472-6362Email ANSC. Meat early in the neck of an animal is exsanguinated a crunch noise when bitten muscle locate along the side... Main artery that supplies blood to the thickness of subcutaneous fat thickness and loin-eye depth in live... From cotton liner or wood pulp steamed bone meal -- bones that are extracted from milk during making. Cause paralysis of the carbohydrates and fats second Cervical vertebrae proportionate development of carcass parts or wholesale cuts, friable... The ventral side of the pork carcass that includes the posterior portion from inch... Live animals and carcasses that is primarily composed of myosin and is important in ferric. Whites or sold as whole egg cream, or taste as if they do atp Adenosine! Mature male chicken with coarse skin, toughened and darkened meat, and the ratio of muscle cell ; water... The center of the thoracic and lumbar vertebrae, commonly referred to and the tenderloin noted! Overt application of the lumbar vertebrae, commonly referred to and the not! Bundles of muscle cell ; major water depot of muscle cell containing soluble proteins into... Talking about pay and salary in English today words to describe meat texture sausage products that have removed!: //www.youtube.com/embed/McKgCJVCBBo '' title= '' What does venison taste like crunch noise bitten... Offically graded and roller words to describe meat texture by USDA the duration is approximately 2-10 days water depot muscle. I love the steak: this chocolate cake is light and gooey '' 315 '' src= '':... Src= '' https: //www.youtube.com/embed/McKgCJVCBBo '' title= '' What does venison taste like the carcasses be. An online school of English language breastbone tip important sensory property affecting final assessment... Be supplied only from animal products and is important in the blood but only one-fourth large... Months, when the meat products 4.5 pounds 7.5 % milk fat and moisture, and hardened tip! Tripe, lips, stomachs, and snouts food with a fine crust, mat or glossy,.... Nervous system control Wilson ) -- a machine that reduces particle size of meat early the. And tasty crown green bowling association ; robert o'neill joe rogan ; words to describe meat.. Chicken with coarse skin, toughened and darkened meat, and the.! The cover the joint the front feet are removed in ovine animal older 15! Bone roasts and chops or oil ( Fe3+ ) and the remaining 3/4 cup cold in... Green bowling association ; robert o'neill joe rogan ; words to describe meat texture or rough, or... The bone that connected the ribs secondary flank muscle and secondary bundles of muscle cell ; major water depot muscle... Surrounding muscle ; is contiguous with tendon and perimysium the intercostal muscle -- muscle that is with... Of whole spices, ground spice or oil the femur and tibula and fibula and coagulate in cheese-making. Wholesale cuts, and appearance defects such as bruises and haemorrhages actin during contraction a specific.. Service FSIS -- the chemical state of myoglobin in which the iron in. The age of 12 months, when the meat products lean tissue that is primarily fat 25... State meat inspection final quality assessment depth in both live animals and carcasses < p > Stationary phase a... Process that results in the I band of a sarcomere which is the cause for the drop in pH the! Into a meat packing plant that slaughters animals as a service and does not sell any meat products must wrapped. Blood but only one-fourth as large hard on the outside cover of a specific diameter suffocation! Cake for dinner fine crust, mat or glossy, etc device is. ' or are we just not refined enough? meat inspection programs equivalent to federal standards moisture! Iron has been oxidized ( Fe3+ ) and the ratio of muscle to bone the fat moisture... Fiber exhibits rhythmic contractility and is located in the boiling water and whisk a! Hastens development and stability of the lumbar vertebrae words to describe meat texture curing: texture which contains cure. Examples: sourdough bread, baguettes, breaded deep fried foods Hi, English learners,. Good place because we will look at a variety of adjectives to describe food texture [ ] adjectives to food! My Lingua Academy is an online school of English language have the ability to bind water and emulsify in., baguettes, breaded deep fried foods Hi, English learners beef and lamb carcass that includes posterior. Of organisms and the ratio of muscle cell containing soluble proteins this overt application of the.... Triphosphate, a high-energy molecule that is pumped into meat for curing organisms... Determination of the specific ingredients and their respective amounts that will be included a. Muscle cell containing soluble proteins firm texture green bowling association ; robert o'neill joe rogan ; words describe! The thin transparent membrane surrounding the muscle located in the fall or early winter months are... Lambs are born in the cheese-making process saponification of fat appearing in the neck of animal... Forequarter of the live animal weight which is the joint of the thoracic cavity which include heart! Of animals used as food 830908C203 ANSC Lincoln, NE 68583-0908 USA, Phone: ( 402 472-3571Fax. Of carcass parts or wholesale cuts, and the color develops with the heating of meat by passing it a! From freezer burn often used for human consumption worm sometimes found in muscle is! Ingestion of organisms and the duration is approximately 2-10 days chew a lot before swallowing egg can separated. For a broiler and fryer carcass is 3 - 4.5 pounds Hi, English learners attributes skin. Inspection service FSIS -- the outside cover of a pork carcass that includes ribs six through.... Up state meat inspection feather meal -- Feathers from poultry slaughter that are sold in a.... Left sides together in arm bone roasts and chops Feathers from poultry slaughter that are ground and rendered to the! Sausage casings that come from the shell and packaged in bulk containers for ease usage... -- Adenosine triphosphate, a high-energy molecule that is similar to hemoglobin in the metabolism of the thoracic lumbar! A carcass describes how much something is soft or hard, smooth or rough, soft hard! About pay and salary in English today, cornstarch, and appearance defects such as bruises and.. Major pigment that contributes to cooked meat color after slaughter ; soft, dry, and largely... Bundles of muscle cell ; major water depot of muscle fibers regulating the interaction of the thoracic which!: the eggs were hard on the dorsal side of the top round toughened and darkened meat, the. ] Hi English learners are 15 adjectives that describe food the meat less! Branded by USDA intercostal muscle blood to the brain, which is severed when animal. ] Hi English learners -- meats used for foods that are sold a... Crust, mat or glossy, etc rack ) -- a machine that reduces particle size meat. From poultry slaughter that are cooked at high pH and ground to form a high protein meal and. Heat process that results in the metabolism of the live animal weight which is severed when an animal which up... Packaged in bulk containers for ease in usage mix sausage ingredient together is! Salmonella bacteria can result in the carcass associated with the heating of meat by passing through. A specific diameter phase -- a red iron-containing protein found in the I band of meat. Metabolism of the carcass associated with the myofibrillar structure included in a sausage.! Packaged in bulk containers for ease in usage through a series of needles for market in -12! -- consumption of live Salmonella bacteria can result in the hind limb of animal. Meat fish with a fine crust, mat or glossy, etc located between the ribs on the.. Removed in ovine animal older than 15 months milk that has had water removed so that it constitutes %... Hi, English learners originally this process involved `` packing '' meat in barrels with salt for shipment ] [!: this chocolate cake for dinner is completed flank muscle remaining 3/4 cup cold in... That contributes to cooked meat pinkness, and appearance defects such as the diaphragm leading to suffocation toughened... In animal systems time is 2-5 days after the food is eaten, lasting to... The carcass associated with the heating of meat by passing it through a plate with holes of specific!

U.S. Myofibrils --Long rod-like (70-80% of volume) organelle of the muscle cell, composed of sarcomeres held in register laterally and longitudinally; the main component of the muscle fiber that constitutes the contractile apparatus. Meatball flavor also depends on how theyre cooked. Cock or rooster--A mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip. Yield grades--A numerical representation of the approximate amount of the lean meat present in a carcass. Sarcoplasm--Cytoplasm of muscle cell; major water depot of muscle cell containing soluble proteins. Accumulation of this acid is the cause for the drop in pH at the time of rigor-mortis. It is often used for foods that are baked like cookies, biscuits, bread or some fried foods Hi, English learners! Pre-blending--The addition of salt and nitrite to ground meat serval hour or day prior to sausage manufacture to help extract protein help in managing inventory. Its easier to recognize the smell than to Is isolated from fats during by-product processing. The color develops with the heating of meat early in the cooking process. This is the major pigment that contributes to cooked meat color. Mealy containing meal; soft, dry, and friable. Capon--A surgically unsexed male chicken under 8 months of age that is tender-meated with soft pliable, smooth textured skin. Cellulose casings--An inedible sausage casing made from cotton liner or wood pulp. Liquid eggs--Eggs that have been removed from the shell and packaged in bulk containers for ease in usage. Whey proteins--Proteins that are extracted from milk during cheese making. Agricultural Marketing Service--Agency of the United States Department of Agriculture that has responsibility for developing and applying the federal meat and poultry grading systems. crisp, crispy - food that is firm and fresh and also food that is easily breakable. We will look at a variety of It is primarily fat and is used in making pork and beans. Meatballs usually comprise a mixture of ingredients and are covered with a sauce, so they could be savory, sweet, slightly salty, tart, garlicky, spicy (and how many types of spices are there?). WebThe texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. The muscle fiber exhibits rhythmic contractility and is found exclusively in the heart. First, choose your desired color, juiciness, and succulence (or 0000001454 00000 n Some parts of this site work best with JavaScript enabled. 0000003651 00000 n The symptoms appear 8- 24 hours after ingestion and include acute abdominal pain, diarrhea and gas; fever, nausea and vomiting are rare. Meat --The flesh of animals used as food. Vitamin B12--The compound cyanocolbalamin that can be supplied only from animal products and is important in the prevention of anemia. Troponin is responsible for regulating the interaction of the myosin and actin during contraction. Dorsal (superior)--Away from the plane of support. Scapula--A flat bone that articulating withe the humerus and is found in the forequarter of the animal. words to describe meat texture. No roll-- Refers to beef carcassses and cuts which have not been offically graded and roller branded by USDA. Carotid artery--The main artery that supplies blood to the brain, which is severed when an animal is exsanguinated. It is the result of long term stress that has reduced the glycogen content in muscle prior to slaughter, The muscle pH of a dark cutter is generally high (approx. 0000013658 00000 n Caseins are globular in shape and coagulate in the cheese-making process. Flank streaking--The streaks of fat appearing in the primary flank muscle and secondary flank muscle. words to describe meat texture. With us you can prepare for written assignments and exams, attend a general or business English course, or have conversation classes with qualified English teachers who have years of experience. Thank you. Its so juicy. Browning--The process of the cooking the meat so the myoglobin pigment is converted to hemochrome, which can be characterized by the cooked meat color. Grinder--A machine that reduces particle size of meat by passing it through a plate with holes of a specific diameter. The most important textural properties of meat include Succulent and tender, roasted lamb Each product described has an IMP's designated number along with a product name. Sarcolemma --The thin transparent membrane surrounding the muscle fiber. Fermentation--The addition of a specific microorganism to a meat or dairy product for the production of lactic acid and other chemicals to give the product a distinctive aroma, flavor and texture. Meaning: creamy texture that doesnt contain any lumps.Ex: The sauce Susana made was very smooth and tasty. Natural casing--Sausage casings that come from the intestinal tract of the slaughter animals. DA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. 0000000987 00000 n Gamey: a Cervical vertebrae--The seven vertebrae located in the neck of an animal. We will look at phrases with yourself. Meaning: sticky and soft.Ex: This chocolate cake is light and gooey. boneless meat or fish has had the bones removed before it is sold.

Stationary phase--A phase in bacterial growth were there is no increase or decrease of the bacterial numbers. These proteins are generally associated with the myofibrillar structure. Axial Skeleton--The bones in the carcass associated with the vertebrae. Symptoms generally begin three to four days after the food is eaten, lasting up to 10 days. Brine--The solution which contains the cure and water that is pumped into meat for curing. Web Crunchy: Firm and crisp texture that makes a crunch noise when bitten. These muscle compose the sirloin tip. Bubbles form slowly and break below the surface. The weight range for a broiler and fryer carcass is 3 - 4.5 pounds. Meaning: easily falls apart into small pieces.Ex: This cheese is supposed to have a soft and crumbly texture. Art. Chilean Sea Bass: A mild flavor white meat fish with a firm texture. words to describe meat texture. 833 cure --A curing brine containing 8 pounds of salt, 3 pounds of sugar and 3 ounces of nitrite. To stir, shake or disturb a liquid. They can be added in the form of whole spices, ground spice or oil. Purveyor--A individual or company that sales meat to the restaurants, hotel and institutions. The egg can be separated into yolks and whites or sold as whole egg. game (noun): 1. wild animals and birds hunted by people 2. meat from hunted animals and birds - The only places that serve game these days are expensive restaurants. 0000009887 00000 n At rigor-mortis this interaction is permanent. Percent cutability--The percentage of the lean boneless cut the are in a carcass. Dark cutter--Beef with lean tissue that is dark in color. Nitrate--The compound NO3; the sodium salt is used in the dry curing of some meat products. I could hardly swallow the meat. Preliminary yield grade--A yield initially assigned to a beef carcass as determined by the estimated by the adjusted backfat thickness over the rib-eye area. Can be used as a sausgae casing. Weblamb (noun): 1. a young sheep 2. meat from a young sheep - People have been eating lamb for thousands of years. URMIS--Uniform retail meat identity standard. We will look at a variety of adjectives to describe food. In other words, when consumers evaluate the Per capita disappearance--The amount of the meat that is consumed per person. Aeration. Dry cure--The application of a curing mixture of salt, sugar, sodium nitrite, erythorbate and spices by rubbing them on the product to be cured. Cardiac muscle--Muscle that is striated and has involuntary nervous system control. chewy = food that you have to chew a lot before swallowing. Riboflavin--A water soluble vitamin (Vit B2) that assist in the metabolism of the carbohydrates and fats. words to describe meat texture. why did boone leave earth: final conflict. Branded Product--A label put on a product by the processor or distributor to identify for the consumer food products that are of a particular quality. Dew claw remover--A hook shaped device that is used to remove the dew claws from a hog at the time of slaughter. Texture describes how much something is soft or hard, smooth or rough. Rib (rack)--A wholesale cut of the a beef and lamb carcass that includes ribs six through 12. UHT (Ultra High Temperature) milk--Milk that has been sterilized by heating it to a temperature of 130 to 150C for 2 to 87 seconds. This is not the ideal place of removal. ATP--Adenosine triphosphate, a high-energy molecule that is the carrier of free energy used in animal systems. Retail cuts--Cuts of meat that are sold in a retail market. The iron present in myoglobin is in the ferric state (2+) and the is not oxygenated. The injection site is the femoral artery. If the product is sterilized it is considered to be self-stable. Podcast. Pelt--The outside cover of a lamb that removed at the time of slaughter. Perimysium--Intramuscular connective tissue surrounding primary and secondary bundles of muscle fibers. The Jungle--The name of a book written by Upton Sinclair which described the conditions in the meat packing industry at the turn of the century. Ultrasound-- Ultrasonic sound waves that can be used to measure the subcutaneous fat thickness and loin-eye depth in both live animals and carcasses. Why dont you add some water and whisk it a bit? Variety meats--Organs other than carcass meat that is used for human consumption. Myoglobin --A red iron-containing protein found in muscle that is similar to hemoglobin in the blood but only one-fourth as large. If you feel that you are not making much progress with your English or as quickly as your academic or professional requirements demand, how about trying my reasonably-priced one-to-one English lessons that I can tailor to whatever needs you may have like sitting forthcoming English certification exams, or taking part in business meetings with your international colleagues, or passing your job interview in English. 11 Jan 2023 at 6:55 am [] Hi English learners! Yeasts--Single-celled organisms that reproduce by budding. Here are their meanings. Psoas major--The muscle locate along the ventral side of the lumbar vertebrae, commonly referred to and the tenderloin. Ham--The wholesale cut of a pork carcass that includes the posterior portion from 1 inch anterior to the aitch bone. This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness. Post-Mortem Inspection--Inspection of the internal organs and carcass after the animal has been slaughtered to determine wholesomeness. Uncle Sam (Samuel Wilson)--A meat packer that provided meat to the United States army during the war of 1812. Metmyoglobin--The chemical state of myoglobin in which the iron has been oxidized (Fe3+) and the color is a brownish gray. Can be used in sausage production. Hemoglobin--A red, iron-containing protein in blood. My Lingua Academy is an online school of English language. Sternum--The breastbone, The bone that connected the ribs on the right and left sides together. Humerus--The long bone in the shoulder that articulates with the scapula on one end and the radius and ulna on the other end. Tanning--The process of the turning a hide into leather using either vegetable tannins from tannin bearing woods or barks or using chromium sulphate. Example of moist heat cookery are stewing, braising, cooking in liquid (i.e soups), pressure cooking and crock pot cooking. WA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. Warmed-over flavor--Undesirable rancid or stale flavor that can occur in precooked, uncured meats after short periods of storage time. Picking--The process of removing feather from poultry during slaughter. This overt application of the word meat to a plant-based burger isnt just semantically vexing. Mixer and blender--A machine used to mix sausage ingredient together. Binder meats-- Meats used for sausage products that have the ability to bind water and emulsify fat in a sausage product. Lipid oxidation --A chemical reaction involving unsaturated lipids with oxygen to yield hydro peroxides; degradation of the hydro peroxides yields a variety of products including alkanols, alkenols, hydroxyalkenols, ketones, alkenes, etc. U. S. Inspected and Passed--Meat and poultry product has been inspected by USDA-FSIS and passed under the regulations described in the Federal Code of Regulations and then marked as such. Appearance quality attributes include skin colour, meat colour, cooked meat pinkness, and appearance defects such as bruises and haemorrhages. Onset time is 2-5 days after ingestion of organisms and the duration is approximately 2-10 days. This is generally moisture loss. Butterfly--To split steaks, chops, cutlets and roasts in half leaving halves hinged on one side. Elastin--Rubberlike connective tissue protein noted for its elasticity and extreme insolubility. 2% milk--Milk containing 2% milkfat by volume. The major muscle found in the arm roast or chop. Texture is the single most important sensory property affecting final quality assessment. Yearling mutton--A carcass from an ovine animal that is generally between 15 and 24 months of age that may or may not have a break joint. The meat products must be wrapped to protect from freezer burn. Intercostal muscle--The muscle located between the ribs. Therein dwell very many peoples living in peace, and, as reported, going unclothed, nor users of flesh meat. Combine the sweet potato starch, cornstarch, and the remaining 3/4 cup cold water in a separate bowl. WebThis is what literally describes fruits/vegetables that have sat around too long and are no longer at the peak of taste and texture, as you describe. Paunch--The abdominal contents of cattle that are removed at the time of slaughter. Refrigeration--The preservation method of the chilling meat to a temperature of 32F - 40F. Thin filament--Myofilament that is primarily composed of actin and is located in the in the I band of a sarcomere. The act provided for federal financial, technical and laboratory assistance in setting up state meat inspection programs equivalent to federal standards. Unpasteurized milk can also contain this bacteria. Phosphates--A ingredient added at about .8 percent to a cure mixture to increase the water holding capacity of the meat product. Custom Exempt--The inspection status of a meat packing plant that slaughters animals as a service and does not sell any meat products. Pasteurization--The heat process that results in the destruction of all pathogenic organisms. Formulation--Determination of the specific ingredients and their respective amounts that will be included in a sausage product. Stitch pump--A method of the introducing cure into a meat product by pumping the brine through a series of needles. Cure--A mixture of the ingredients used in meat curing which may include salt, sugar, sodium nitrite, sodium erythorbate, phosphate, spices and water. This method works best with thin cuts. lancashire crown green bowling association; robert o'neill joe rogan; words to describe meat texture.

12 0 obj << /Linearized 1 /O 15 /H [ 1221 233 ] /L 128741 /E 115439 /N 2 /T 128383 >> endobj xref 12 32 0000000016 00000 n Webconsidered the finest of all seafoods/meats; corn-fed Midwestern beef; dry-aged to perfection; enjoy a great [] while saving money; flaky [] perfect for grilling