Chapter 3 - Animal Products Flashcards
A secondary result
By-product
Meat that is ritually fit for use as sanctioned by Jewish religious laws
Kosher
The normal secretion of the mammary glands of female mammals
Milk
The fiber produced by the angora goat
Mohair
A measurement of the essential nutrients found in a food compared to the caloric content of the food
Nutrient density
Partnership between various independent segments of an industry to maximize cooperation, value, and return on investment
Strategic alliances
A product processed in some way that has enhanced its value
Value-added product
A young meat chicken
Roaster chicken
The fiber that grows instead of hair on the bodies of sheep
Wool
Before death
Antemortem
Fat, lean, and bone composition of meat animals (Yield Grade)
Cutability
The percentage of the live animal that becomes the carcass
Dressing percentage (yield)
1) reaches full development quickly
2) reaches market size and finish quickly
3) tendency to grow and fatten at the same time
Early maturity
The degree of fatness of an animal
Finish
Rendered (processed) fat from swine
Lard
Intramuscular fat
Marbling
Grouping of animals according to use or characteristics
Market class
Animals grouped within a market class according to their value
Market grade
Degree of muscling
Meatiness
All organs and tissues removed from an animal during the slaughter process
Offal
The natural, whole skin including the wool, hair, or fur
Pelt
The most valuable portions of a carcass
Primal cuts
Loss of weight
Shrink
Rendered (processed) fat from cattle or sheep
Tallow
Meat from very young cattle, usually under 3 months of age
Veal
As applied to a carcass, this term means having too much fat, requiring excessive trimming
Wasty
