meat

Question 1

is term for the flesh of cattle ( beef and veal),sheep 9 lamb), and pigs( pork).Meat comprises water, protein fat, and various amounts of minerals and vitamins.

Answer 1

meat

Question 2

meat that is recently slaughtered and butchered, has not been preserved, frozen

Answer 2

fresh meat

Question 3

ch. of fresh meat

Answer 3

no odor and definitely should not smell like bleach, ammonia or any foul odor.
2.feel firm
3. bright red for beef and pink or white color for pork.

Question 4

meat that is placed in a chiller or slightly cold.

Answer 4

chilled meat

Question 5

meat that is basically that has been keep in a freezer.

Answer 5

frozen meat

Question 6

are meat products that have been treated with curing agent solution like salt, sodium nitrate (salitre ), sugar and spices.

Answer 6

cured meat

Question 7

meat preserved by a chemical process.

Answer 7

processed meat

Question 8

are cooked meat products and only require to be reheated

Answer 8

canned meat

Question 9

are those dehydrated meats.

Answer 9

dried meat

Question 10

is about 75% of muscle tissue

Answer 10

water

Question 11

about 20% of the muscle tissue

Answer 11

protein

Question 12

5% of the muscle tissue

Answer 12

fat

Question 13

section taken from neck and shoulder

Answer 13

chuck

Question 14

consists of the short ribs, prime ribs, and rib eye steaks. highly flavorful and
tender

Answer 14

rib

Question 15

comes from the back of the cattle along the side of the backbone.
muscular cut but not flavorful

Answer 15

short loin

Question 16

relatively tender beef cut taken from the rear back portion of the cattle

Answer 16

sirloin

Question 17

is a lean cut of meat that is slightly tough because of its relatively low fat content,

Answer 17

round

Question 18

– is the cut of meat taken from the breast of cattle.it could be tough because of
connective tissue.

Answer 18

brisket

Question 19

the muscular part of the leg.it id=s low fat content and is tough.

Answer 19

foreshank

Question 20

obtain below the rib, or at the front belly of the cattle.it is also
called the skirt.

Answer 20

short plate

Question 21

or the short loin which is a tough cut of beef that is usually used for
grinding.

Answer 21

flank