Introduction Flashcards
a circumscribed area of pus, usually manifested by swelling and/or inflammation.
abscess
active, of short intense duration.
acute
the split pelvic bone which is visible on the inside of the round after splitting the carcass, the oscaxarum.
aitch bone
before death.
Ante-mortem
fold of skin in front of the neck and breast of some breeds of sheep. A piece of leather, plastic, metal or waterproof cloth designed to protect clothing of the wearer.
apron
square cut beef chuck with fore shank attached.
ARMBONE CHUCK
inflammation to joint and associate tissues.
arthritis
free from microorganisms capable of causing if infection or contamination.
aseptic
fat cattle under 10 months of age and weighing less than 900 lbs.
baby beef
removing the hide from the back region during beef dressing operations.
backing
that which destroys bacteria.
BACKTERICIDAL
castrated male hog.
barrow
that portion of the pork side after removal of the lion, fat back, the spareribs. The belly must be boneless and the major cartilages of the sternum and the ribs must be closely and smoothly removed without deep scoring.
belly
harmless, not malignant, not liable to recur.
benign
a purity measurement of water to determine the amount of free oxygen used by aerobic bacteria in the decomposition of organic matter in sewage. Used to evaluate sewage treatment.
BIOLOGICAL OXYGEN DEMEND (BOD)
a room for rapid freezing of product at 00 F, or lower.
BLAST FREEZER
unaltered male hog of any age.
boar
immature veal calf under 10 days of age.
bob veal
the temperature at which a liquid boils. At sea level the boiling point of water is 2120 F or 10000 C.
boiling point
food poisoning caused by the toxin produced by the bacterium
botulinum
water containing dissolved salt. A solution of sodium of calcium chloride used as a refrigerant.
brine
hand truck use to convey viscera.
buggy
matures bovine that has not been castrated.
bull
an ox or steer
bullock
the opening of the side of the barrel for filling with liquid the cecum or blind cut region of the large intestine used as a casing. The rectum or terminal portion of the intestine of the hog used as a sausage casing.
bung
young bovine up to nine months/old.
calf
a stunning instrument which when activated drives a bolt out of a barrel for limited distance.
captive bolt
colorless odorless gas-used to produce surgical anesthesia for chemical stunning. Under pressure it forms dry ice.
Carbon dioxide
old, of long duration, opposite of acute.
chronic
resembling cheese or curd. An example is caseouslimphadonitisin sheep.
caseous
a toxic substance, such as sodium hydroxide, used in the refining of fats and used as a bactericidal and a sanitizing agent under some conditions.
caustic soda
goat meat used as food.
chevon
a term for the split vertebrate column, particularly the body and spines of the thoracic vertebrate. Soft, red chine bones indicate a young animal, while white hard flinty bones indicate an older animal.
chine bones
products inspected and determined to be unfit for human food purposes.
condemned
pollution, soiling with an infectious or foreign substance.
contamination
cured beef, salted, with or without the addition of flavoring and spices.
corned beef
device set on which downer or crippled animals are transported to the slaughtering area.
cradle
bag, sac or bladder containing a liquid or semi-solid.
cyst
a disease characterized by cysts or measles of the intermediate stages of the tapeworm of the Taenia species which may be found usually in the musculature of cattle, sheep and swine.
CYSTICERCOSIS
chronic swine erysipelas. A swine disease characterized by rhomboid – shaped areas of intense redness in the skin.
DIAMOND SKIN DISEASE
an animal unable to rise and walk to slaughter.
downer
weasand, passageway from mouth to stomach.
esophagus
process of removing viscera from a carcass.
EVISCERATION
distoma. Flat worms usually seen bile ducts and liver of animals.
flukes
all of the anterior portion of the side after the severance from the one-rib hindquarter.
forequarter
the foreleg portion remaining in tack with the brisket after removal from the cross cut chunk in making the square cut chuck.
foreshank
process of inserting gambrel through tendons of hind limbs of slaughtered animals.
GAMBRELLING
hides prior to curing.
green hides
heat, lung and spleen of lamb or calf offered for as a set.
haslets
female bovine that has not given birth to young.
heifer
related to bleeding or reddened condition of a tissue or organ.
haemorrhagic
of or pertaining to the liver.
hepatic
a water-soluble chemical containing a large amount of free chlorine. Used as a disinfectant.
HYPERCHLORITE
jaundice with blood in the urine.
ICTEROHEMATURIA
jaundice, yellow or greenish yellow discoloration of tissue.
ICTERUS
capable of invading in animal tissue. Caused by microorganisms.
infectious
reaction of a tissue to an irritant characterized by redness, swelling, heat and pain.
inflammation
fatty portion of the hog carcass between the shoulder and jaw, usually cured and sold under a variety of trade names such as bacon, bacon square, etc.
jowl
a bacterial disease caused by Clostridium tetani. The toxin of this bacterium usually enters the body through the wounds. It is characterized by spasmodic contractions and rigidity of some or all of the voluntary muscles.
lockjaw
either of the two sponge-like respiratory organs in the thorax of vertebrates that oxygenate the blood and remove carbon dioxide from it.
lung
the round worm found in lungs.
lung worm
any of the many gland-like structures lying in groups along the course of the lymphatic vessels. It produced lymphocytes and acts as a filter of lymph. Being a filter it is a prime indicator of a disease process. The lymph node is present in most animals and absent in birds.
lymph node
intramuscular fat appearing as streaks of fats in the cut surface of muscles. It is also observed in cross section cuts, such as the rib eye in beef. The presence and extent of marbling is an index to quality.
marbling
a pair of large muscles in the angle of the lower jaw that forms the cheek. They are used in chewing.
masseter
inflammation of mammary gland or udder.
mastitis
the edible part of the muscle of cattle, sheep, swine, or goats which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, sinew, nerve and blood vessels which normally accompany the muscle tissue and which are not separated from it the process of dressing. It does not include the muscle found in the lips, snout, or ears.
meat
animal parts other than carcass, includes the organs and parts of the body contained in the two large body cavities and tongue.
offal
a serous membrane covering the abdominal viscera.
omentum
stimulating any of the organs of sensation such as the same of sight, taste, touch and smell to determine the condition of meat.
organoleptic
of or belonging to the sheep family.
ovine
loosely, any animal of the bovine family.
Ox
the physical examination by pressure of the hand or fingers to the surface of an organ, or tissue.
palpation
the branch of medicine that deals with the nature of disease, especially with the structural and functional changes caused by disease.
pathology
the inflammation of membrane surrounding heart.
PERICARDITIS
inflammation of the peritoneum.
Peritonitis
a thin serous membrane, lining the chest cavity and enveloping the lungs.
pleura
the thoracic viscera, the heart and lungs, with or without the liver attached in swine, sheep and calves.
pluck
inflammation of the lungs.
pneumonia
edible swine meat.
pork
the separation of fat from the cellular support tissue by means of heating.
rendering
metal pouch for carrying knives.
scabbard
excessive trimmings of lean meat from pork bellies, etc. The separation where skin is out loose from face or sheep.
scalping
blood poising caused by the presence of pathogenic microorganisms and their toxic products in the blood.
septicemia
the application of a chain to the hind leg to raise and hung an animal on the bleeding rail.
shackling
weight loss of a carcass or product during chilling or storage. May also be applied to loss of weight of live animals in transit.
shrinkgae
an unbleached Muslim cloth which soaked in water or brine and then pulled lightly around the beef side and pinned in order to smooth the fat and bleached surface blood.
shround
the diaphragm. A muscle and fibrous layer dividing the thoracic and peritoneal cavities.
skirt
melt. A large, vascular, ductless organ in the upper left part of the abdominal cavity near the stomach. It has various functions in modifying the structure of the blood.
spleen
a term used to designate a pregnant heifer prior to calving.
springer
male animal castrated after reaching sexual maturity.
stag
the term apply to canned product which indicates that it has been processed for the time and temperature required to make it shelf stable. Free from living microorganism.
sterile
the term used to designate the tank water resulting from edible or inedible rendering operations, which has subsequently been evaporated to density of about 300 Baume. This is heavy liquor and the pumps will not move it when it reduced further. It is then dried in driers and added to tankage, etc.
stick
thymus. An edible gland found in the neck of young cattle.
sweetbread
the terminal end of bovine tails or the whole tail of equines.
switch
the rendered fat of ruminants.
tallow
lockjaw. An acute infectious disease caused by the toxins of a specific bacillus which usually enters the body through wounds. It characterized by spasmodic contractions and rigidity of some or all of the voluntary muscles.
tetanus
from cows that are raised on milk. Meat color is ivory or creamy pink, with a firm, fine, and rarely appearance. Usually slaughtered when they reach 18-20 weeks of age.
formula fed
cows that are raised on grain, hay or other solid food, in addition to milk. The meat is darker in color, and some additional marbling and may be apparent. It is usually marketed as calf, rather than real at 22-26 weeks of age.
new formula fed
indicated to the factors related to the sensory characteristics of tenderness, flavor, color, texture and juiciness.
quality grading
is indicated on a scale of 1-5 with Yield Grade 1 representing the highest degree of cutability.
yield grading
is careful and continuous examination of the meat and meat products for wholesomeness.
meat inspection
procedure by which carcass are segregated on the basis of their
expected palatability.
meat grading
Filipino appellation for meat taken from an animal that has died of disease. Also called as “hot meat or Botcha”.
DOUBLE DEAD MEAT
harvestly or made and showing no signs of staleness or decay not having been preserved. Age or processed by canning or freezing.
fresh meat
cuts are precooked, or cured meat, often sausages or meat loaves
cold meat
