Meat Terms Flashcards
The subcutaneous fat located directly below the skin/hide on an animals back
Backfat
Cuts of beef put in boxes for shipping from packing plants to retailers. These primal and suboptimal cuts are intermediate cuts between the carcass and retail cuts
Boxed Beef
Scrotal area of steer remaining after castration (fills with fat)
COD
The physical form of an animal
Conformation
Collective term referring to protein-based tissues that hold all other tissues together, I.c., surrounding muscles, tendons that connect muscle to bone, etc
Connective Tissue
Fat, lean, and bone composition of meat animals. Used interchangeably with yield grade
Cutability
Color of the lean (muscle) in the carcass has a dark appearance l, usually caused by extended stress (excitement, etc.) to the animal prior to slaughter
Dark cutter
The removal of the internal organs during the slaughter process
Eviscerate
Contents of the digestive tract
Fill
Breakdown of carcass into smaller pieces, but without addition of added ingredients
Fresh meat processing
The iron-containing pigment of the red blood cells. It carries oxygen form the lungs to the tissues
Hemoglobin
Meat from the ruminant animals with split hooves where the animals have been slaughtered according to Jewish law
Kosher meat
The distribution of fat within the muscular tissue; intramuscular fat
Marbling
Meat from a sheep that is over 1 year old
Mutton
Protein in muscle used for oxygen storage, contains heme iron
Myoglobin
All organisms and tissues removed from inside the animal during slaughtering process
Offal
Refers to the part of the meat industry that deals with converting live animals to carcasses
Packing industry
How a food tastes
Palatability
Pork meat which is very light-colored, soft, and watery
Pale, soft, and Exudate (PSE)
The stiffening of a carcass after death, due to irreversible contraction of muscle
Rigor
The period of freshness and wholesomeness of food items
Shelf life
Loss of weight
Shrink
Situated beneath, occurring beneath the skin
Subcutaneous
The time before slaughter that a drug should not be given to an animal
Withdrawal time
Before death
Antemortem
The meat from cattle
Beef
A young meat-type chicken of either sex (fryer or young chicken)
Broiler
A product considerably less value than the major product
By- product
Complex carbohydrate from the call walls of plants, not digestible by humans or other monogastics
Cellulose
Meat from goats
Chevon
Domesticated animals not used for production of food, draft or other products
Companion animal
Used for drawing/ hauling loads
Draft
The amount of feed required to produce a unit of weight gain
Feed conversion
Meat from a young male or female sheep less than 1 year of age
Lamb
Amount of essential nutrients relative to the number of calories in a given amount of food
Nutrient density
A medical drug
Pharmaceutical
The meat from swine
Pork
Chickens, turkeys, geese pigeons Guinea game birds etc.
Poultry
Meat from cattle, sheep, swine and goats, as contrasted with the white meat of poultry
Red meat
A mammal else stomach has four parts. (Cattle, sheep, goats, deer, elk)
Ruminant
Edible organ by-products
Variety meats
Meat from a very young cattle under 5 months of age
Veal
Meat from poultry
White meat
Refers to non lactating female
Dry
A confined area generally equipped with troughs, automatic watering devices, shelter and working facilities where animals are fed and managed
Dry lot
The degree of fatness of an animal
Finish
The final feeding stage when animals are readied for meat
Finishing
The wool covering of a sheep
Fleece
A group of sheep or poultry
Flock
A heifer that has calved once l, after which the heifer is fed for slaughter; the calf usually died or been weaned at an early age
Heiferette
Refers to no pregnant females
Open
Breeding animals; sometime used interchangeably with purebred
Seeds rock
Length of wool fibers
Staple length
Spectating young animals from their dams so that offspring can no longer suckle
Weaning
An animal of weaning age
Weanling
Animals that are approximately one year old
Yearling
