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Animal Science > Meat Terms > Flashcards

Meat Terms Flashcards

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1
Q

The subcutaneous fat located directly below the skin/hide on an animals back

A

Backfat

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2
Q

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

A

Boxed Beef

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3
Q

Scrotal area of steer remaining after castration (fills with fat)

A

COD

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4
Q

The physical form of an animal

A

Conformation

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5
Q

Collective term referring to protein-based tissues that hold all other tissues together, I.c., surrounding muscles, tendons that connect muscle to bone, etc

A

Connective Tissue

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6
Q

Fat, lean, and bone composition of meat animals. Used interchangeably with yield grade

A

Cutability

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7
Q

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

A

Dark cutter

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8
Q

The removal of the internal organs during the slaughter process

A

Eviscerate

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9
Q

Contents of the digestive tract

A

Fill

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10
Q

Breakdown of carcass into smaller pieces, but without addition of added ingredients

A

Fresh meat processing

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11
Q

The iron-containing pigment of the red blood cells. It carries oxygen form the lungs to the tissues

A

Hemoglobin

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12
Q

Meat from the ruminant animals with split hooves where the animals have been slaughtered according to Jewish law

A

Kosher meat

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13
Q

The distribution of fat within the muscular tissue; intramuscular fat

A

Marbling

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14
Q

Meat from a sheep that is over 1 year old

A

Mutton

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15
Q

Protein in muscle used for oxygen storage, contains heme iron

A

Myoglobin

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16
Q

All organisms and tissues removed from inside the animal during slaughtering process

A

Offal

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17
Q

Refers to the part of the meat industry that deals with converting live animals to carcasses

A

Packing industry

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18
Q

How a food tastes

A

Palatability

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19
Q

Pork meat which is very light-colored, soft, and watery

A

Pale, soft, and Exudate (PSE)

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20
Q

The stiffening of a carcass after death, due to irreversible contraction of muscle

A

Rigor

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21
Q

The period of freshness and wholesomeness of food items

A

Shelf life

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22
Q

Loss of weight

A

Shrink

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23
Q

Situated beneath, occurring beneath the skin

A

Subcutaneous

24
Q

The time before slaughter that a drug should not be given to an animal

A

Withdrawal time

25
Q

Before death

A

Antemortem

26
Q

The meat from cattle

A

Beef

27
Q

A young meat-type chicken of either sex (fryer or young chicken)

A

Broiler

28
Q

A product considerably less value than the major product

A

By- product

29
Q

Complex carbohydrate from the call walls of plants, not digestible by humans or other monogastics

A

Cellulose

30
Q

Meat from goats

A

Chevon

31
Q

Domesticated animals not used for production of food, draft or other products

A

Companion animal

32
Q

Used for drawing/ hauling loads

A

Draft

33
Q

The amount of feed required to produce a unit of weight gain

A

Feed conversion

34
Q

Meat from a young male or female sheep less than 1 year of age

A

Lamb

35
Q

Amount of essential nutrients relative to the number of calories in a given amount of food

A

Nutrient density

36
Q

A medical drug

A

Pharmaceutical

37
Q

The meat from swine

A

Pork

38
Q

Chickens, turkeys, geese pigeons Guinea game birds etc.

A

Poultry

39
Q

Meat from cattle, sheep, swine and goats, as contrasted with the white meat of poultry

A

Red meat

40
Q

A mammal else stomach has four parts. (Cattle, sheep, goats, deer, elk)

A

Ruminant

41
Q

Edible organ by-products

A

Variety meats

42
Q

Meat from a very young cattle under 5 months of age

A

Veal

43
Q

Meat from poultry

A

White meat

44
Q

Refers to non lactating female

A

Dry

45
Q

A confined area generally equipped with troughs, automatic watering devices, shelter and working facilities where animals are fed and managed

A

Dry lot

46
Q

The degree of fatness of an animal

A

Finish

47
Q

The final feeding stage when animals are readied for meat

A

Finishing

48
Q

The wool covering of a sheep

A

Fleece

49
Q

A group of sheep or poultry

A

Flock

50
Q

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

A

Heiferette

51
Q

Refers to no pregnant females

A

Open

52
Q

Breeding animals; sometime used interchangeably with purebred

A

Seeds rock

53
Q

Length of wool fibers

A

Staple length

54
Q

Spectating young animals from their dams so that offspring can no longer suckle

A

Weaning

55
Q

An animal of weaning age

A

Weanling

56
Q

Animals that are approximately one year old

A

Yearling

Animal Science (6 decks)

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