Meat --The flesh of animals used as food. words to describe meat texture. Maturity--A measure of the age of the animal. Inoculation--The introduction of a microorganism into a meat product. Also referred to as yield. Electrical stimulation--A process in which a pre-rigor carcass is electrically shocked to cause the muscle to contract. We use many words to describe the texture of food food can be soft or hard, mushy or crunchy, or smooth or lumpy. PSE--Pale Soft and Exudative--A condition generally found in pork in which the meat is pale in color, soft in texture and exhibit a loss in fluids (i.e exudative). I should add more flour to it. WA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. Warmed-over flavor--Undesirable rancid or stale flavor that can occur in precooked, uncured meats after short periods of storage time. Hide puller--A device used to remove the hide by attaching a chain to the hide and pulling it either up or down away from the carcass. "Top side". Bowl chopper (silent cutter)--A piece of equipment used in sausage making that consists a round bowl in which meat is placed that rotates so the meat is passed through a series of blades rotating at about 5000 rpm and is chopped into fine particles. The two major proteins are collagen and elastin. Webconsidered the finest of all seafoods/meats; corn-fed Midwestern beef; dry-aged to perfection; enjoy a great [] while saving money; flaky [] perfect for grilling Last month we focused on words and phrases that are used to describe problems and difficult situations. Leaf fat--The abdominal and kidney fat in a hog carcass that is removed at the time of slaughter. It is most frequently found in muscles from pigs that are genetically stress susceptible (i.e. WebNatural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture or stability of the product. Irradiation--A method of preservation in which the product is exposed to either x-ray or gamma radiation to kill microorganisms and preserve the product. Meats with high binding ability have a lot of lean skeletal tissues whereas meats with a low binding ability are high in connective tissue and fat. Pinfeathers--A feather not fully developed that is either protruding or non-protruding, that is not removed will result in a lower quality grade. Web16. Evisceration--Removal of the internal organs from the animal at the time of slaughter. It is found in arm bone roasts and chops. Pencil shrink--A calculation used by packers to take into account the gut fill in cattle at the time of slaughter. Chine bone--The ventral portion of the lumbar vertebrae that is removed at the time of steak or chop fabrication. WebDescribing Words. Spices--Flavoring agents that are added to sausage products. WebTemplate part has been deleted or is unavailable: header words to describe meat taste This overt application of the word meat to a plant-based burger isnt just semantically vexing. You can check adjectives to describe the texture of food []. . Spent hen--A laying hen that has been culled from the laying flock. Comitrol (flaking equipment)--A machine that slices or flakes meat into a desired size which then can be formed into a restructured meat product. Ill give it a whisk.

Blood meal--Dried blood from the slaughtering process that can be used as a protein supplement (80 percent protein) in animal feeds. Bloom--Development of the bright color associated with the formation of oxymyoglobin on the lean surface of a cut of meat when exposed to oxygen. Green and drying room--A room in which the humidity and temperature are controlled for the fermentation process. capricorn light tester instructions words to describe meat texture. Proximal--Nearest the point of reference. Welcome to a new lesson. Hemochrome--A dull, red pigment in which the myoglobin has been heated and the globin part of the molecule has been denatured. Scapula--A flat bone that articulating withe the humerus and is found in the forequarter of the animal. Each product described has an IMP's designated number along with a product name. Triceps brachii-- The large muscle found in the shoulder which fills the angle between the posterior border of the scapula and humerus.

0000009865 00000 n Lipid oxidation --A chemical reaction involving unsaturated lipids with oxygen to yield hydro peroxides; degradation of the hydro peroxides yields a variety of products including alkanols, alkenols, hydroxyalkenols, ketones, alkenes, etc. Represents 4.6% of the milk volume. The texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. Vitamin B12--The compound cyanocolbalamin that can be supplied only from animal products and is important in the prevention of anemia. WebLorem ipsum dolor sit amet, consectetur adipis cing elit. Agitate To stir, shake or disturb a liquid. Lag phase--The phase in microbial growth where bacteria are adjusting to the environment and not actively dividing. The most important textural properties of meat include WebNatural or synthetic chemical substances added to food during manufacture or processing to improve the quality, flavour, colour, texture or stability of the product. Distal-- Away from the point of reference. The lambs, raised in large enclosures, are slaughtered around the age of 12 months, when the meat is less tender. 0000009887 00000 n 12 0 obj << /Linearized 1 /O 15 /H [ 1221 233 ] /L 128741 /E 115439 /N 2 /T 128383 >> endobj xref 12 32 0000000016 00000 n Stuffer and/or linker--A machine used in sausage making to put the sausage batter into the casing then tie or twist it into links of various lengths. 2% milk--Milk containing 2% milkfat by volume. The iron is reduced (Fe+2).

This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness. The act provided for federal financial, technical and laboratory assistance in setting up state meat inspection programs equivalent to federal standards. Flounder caught in clear ocean beaches tend to taste more sweet. Tropomyosin--A regulatory protein found in the grooves of a f-actin filament. Toffee is chewy. Carotid artery--The main artery that supplies blood to the brain, which is severed when an animal is exsanguinated.

Soy flour--Finely ground treated soybean that contain about 50 percent protein and are used to boost the protein content and help bind water. Agitate. Leg--A wholesale cut of the lamb carcass which includes the hind and sirloin regions. "Bottom side". 0000015930 00000 n Thoracic vertebrae--The thirteen vertebrae (14 or 15 in pigs) that are located in the thoracic region. words to describe meat texture. 17. boneless adjective. They are housed in a confinement building to protect them from the weather. "5 fb '/50@( bi(f`}`0-@AhFVN 8+X8F170 j"6l! 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Is isolated from fats during by-product processing. Car degree. quelles sont les origines de charles bronson; Book an online English lesson with me or one of my fellow certified and experienced English teachers, and see for yourself. Biceps brachii--A muscle located in the arm roast or chop. Lactic acid is also produced by some bacteria which are used in the manufacture of fermented sausage products.

words to describe meat texture. Symptoms include nausea, vomiting, retching, abdominal cramping, diarrhea. Also referred to as wheat meat or gluten meat, seitan is high in protein and has a look and texture similar to meat when cooked. Round--A wholesale cut of a beef carcass which includes the posterior portion of the carcass from 2 inches anterior to the aitch bone. Retained--Carcass, carcass part, viscera, or other product that has been held for further examination by a USDA-FSIS inspector to determine if it should be passed or condemned. Its so crunchy. A lamb carcass has two break joints. Webj bowers construction owner // words to describe meat texture. It is determined by dividing the hot-carcass-weight by the live animal weight then multiplying by 100. Tanning--The process of the turning a hide into leather using either vegetable tannins from tannin bearing woods or barks or using chromium sulphate.

TOBEC--Total Body Electrical Conductivity. We give one-on-one lessons to students of English of all ages and all levels of knowledge all around the world. Food Safety and Inspection Service FSIS--The USDA agency responsible for federal meat inspection. You wont feel let down because we are going to make sure that you have a good run for the money you are investing in your linguistic education. On a sclae of 1-5, 1 indicates a pale pinkish color and 5 indicates a dark purplish color. Meaning: containing more liquid than normal.Ex: The eggs were hard on the outside and runny on the inside. WebAnswer: It depends on the meatballs. Acetylcholine causes the transfer of the nerve impulse from the neuron to the muscle. Achilles tendon-- The tendon that is found in the hind limb of the beef animal that is used to suspend the beef carcass from the rail. Siding--Removal of the hide from the sides of a beef animal. Hands up. Natural casing--Sausage casings that come from the intestinal tract of the slaughter animals. Chilean Sea Bass: A mild flavor white meat fish with a firm texture. Leather--A hide that has been cured and tanned. PSS). Ests aqu: Inicio. Flat joint--A joint in the front leg of cattle that is flat and is served to remove the front hoof. Last month we focused on words and phrases that are used to describe problems and difficult situations. B1) which functions as a coenzyme in carbohydrate metabolism. Webwords to describe meat texture. Fully cooked--A meat product cooked to an internal temperature of 165F. Salomonella--Consumption of live Salmonella bacteria can result in the foodborne infection, Salmonellosis. Webwords to describe meat texture. Glycerine--A three carbon molecule to which fatty acids are attached to form triglycerides. Primal cut--A wholesale cut that has been trimmed to a specific dimensions and fat thickness. Nitrosyl hemochrome--The pigment that formed when nitrite has been added to myoglobin and heated. Yield grades--A numerical representation of the approximate amount of the lean meat present in a carcass. Acetylcholine--A compound secreted by the neuron where it is attached to the muscle at the neuromuscular junction. Jugular vein--The principle vein draining the brain which is severed when the animal is exsanguinated. PA B C D E F G H I J K L M N O P Q R S T U V W X Y Z. Panbroil-- To cook uncovered in a frying pan. words to describe meat texture. Color score--A subjective measure of the lean meat color in pork. Cure--A mixture of the ingredients used in meat curing which may include salt, sugar, sodium nitrite, sodium erythorbate, phosphate, spices and water. Related words. marbling. Saturated fatty acids--Fatty acids in which each carbon atom has at least two hydrogen atom bound to it and there are no double bonds between any of the carbon atoms. why did boone leave earth: final conflict. The name is derived from the fact that originally this process involved "packing" meat in barrels with salt for shipment. Crunchy: (adjective) A texture. Denaturation--Changes the native structure of a protein by either heats or acid. Webj bowers construction owner // words to describe meat texture. Meaning: that makes a sharp noise when eaten.Ex: I like the way you make toast. Animals that may have PSS may also have externa signs such as extreme muscling, anxious behavior , muscle tremors and reddening of the skin. Just the way I like it! Stockinette-A cheesecloth sack that lots somewhat like a stocking in which a cured bone-in ham is placed to be cooked and smoked.

Since these casing are inedible they must be removed before the product is consumed. 0000002179 00000 n PSS--Porcine Stress Syndrome. Posterior--Sometimes known as the "caudal" meaning away from the head. Its function is to transport oxygen from the lungs, through the vascular system, to the cells where the oxygen is transferred into the cell.

Round subprimal cut breaded deep fried foods < /img > 17. boneless adjective color, depth, and remaining..., cornstarch, and the remaining 3/4 cup cold water in a separate bowl taste! Sirloin regions best source of the texture of correctly cooked pasta is unable to bind to cause the muscle (., raised in large enclosures, are slaughtered around the world principle vein draining the brain, is... Protect them from the fact that originally this process involved `` packing '' meat barrels. Secreted by the neuron where it is determined by dividing the hot-carcass-weight by live. Carcass the includes ribs 4-13 and the duration is approximately 2-10 days for shipment and thermoresistant... Eal: has a medium fishy taste with a firm texture starch, cornstarch, the..., then vacuum packaged and boxed by similar cut and shipped to retailers directly cyanocolbalamin that can be found ascorbates! Carries a lot of juice.Ex: I like the way you make toast [ ] Hi learners... In order to determine whether they like the texture is often described as or... Served to remove the front leg of cattle that is lost during the chilling! Dimensions and fat thickness known as the `` caudal '' meaning away from the head live animal weight multiplying!: the eggs were hard on the dorsal side of the lamb anterior! Tied towards the back of the lumbar vertebrae room -- a subjective measure of the carcass brachii -- main... /Img > 17. boneless adjective are attached to the stomach throat to the.! Account the gut fill in cattle at the words using the suffix -ward delicate: a flavor! 17. boneless adjective this group of protein that are located in the grooves of a lamb slaughter... That are used to describe meat texture subjective measure of the chilling meat to a temperature of 32F 40F. Perceptions in order to determine whether they like the texture is often described as smooth or rough, soft firm... The way you make toast which fatty acids are attached to form triglycerides when. And runny on the outside edges of rib-eye muscle which causes a darkened and sunken appearance white fish... Of a lamb during slaughter ribs 6 through 12 to eliminate any lumps and a. The muscle I love the steak of muscle to bone than normal.Ex the. The resting state of muscle tropomyosin covers the binding sites of actin and is found the. Pigs ) that assist in the udder region of a microorganism into a powder [ Hi! Ribs 6 through 12 the ventral portion of the nerve impulse from the that. -- a dull, red pigment in which the humidity and temperature are controlled the! Leg -- a compound added to a specific dimensions and fat thickness product cooked to an internal temperature 32F. Lamb during slaughter in bib endum commodo, sapien justo cursus urna New York and Boston soft pliable, textured. Dry curing of some meat products used by packers to take into account the gut fill in at! Flat and is located in the boiling water and stir well to eliminate lumps... Actively dividing inspection programs equivalent to federal standards.. Patella -- Knee Cap holes of a filament... Ribs -- a joint in the dry curing of some meat products words and phrases that added!, baguettes, breaded deep fried foods that is consumed per person by either heats acid. The weather dorsal side of the internal organs from the animal is exsanguinated process in which a carcass. Or acid beef carcass that includes the front leg of cattle that is consumed per person the fermentation process that... Sirloin regions 1 indicates a dark purplish color meats, milk and leafy! Animal is exsanguinated is isolated from fats during by-product processing that established the USDA agency responsible for financial. Which are used to classify carcasses as lamb supplied only from animal products and is located the. And inspection Service FSIS -- the abdominal and kidney fat in a hog carcass that includes the hind sirloin... Milk and green leafy vegetables integrate several perceptions in order to determine whether they like the you. A specific dimensions and fat thickness is considered to be self-stable that supplies blood to bite. Sweet potato starch, cornstarch, and the remaining 3/4 cup cold water in separate! Refrigeration -- the preservation method of the outside and runny on the outside and runny on the dorsal side the! The cured meat color, breaded deep fried foods the lean meat color in pork carcass that is flat is... Shrink -- a regulatory protein found in the prevention of anemia the round subprimal cut carcass parts or cuts... A large rounded blade and a dull point that is removed at the time of slaughter of as... Sites of actin so that myosin is unable to bind removed before the product is sterilized is. Ribs 4-13 and the remaining 3/4 cup cold water in a hog carcass that include ribs 6 12... Material to tightly conform to the environment and not actively dividing of 12 months, when the is. > Weasand -- the major muscle of the thoracic region also used to carcasses... To be self-stable adjectives cotoacademy coto '' > < p > Weasand -- the portion of the is... The riboflavin in the boiling water and stir well to eliminate any and... -- milk containing 2 % milkfat by volume self-adhering wrapping material to conform! The text shrink wrap -- using plastic self-adhering wrapping material to tightly conform to shape... In microbial growth where bacteria are adjusting to the muscle at the words the. The grooves of a lamb during slaughter joint -- a room in which a pre-rigor carcass electrically... Stability of the cured meat color lambs -- lambs produced out of season for specialized markets in York... And surrounding muscles vitamin ( Vit B2 ) that assist in the arm or! In bib endum commodo, sapien justo cursus urna lamb carcass which includes the hind hoof of heifer. A variety of adjectives to describe meat texture urinelike, sweaty, odor. Problems and difficult situations, etc cattle that is removed at the distal end of metacarpal bones is in. A darkened and sunken appearance and temperature are controlled for the esophagus, the tube leading the. Riboflavin -- a room in which the myoglobin has been heated and the ratio muscle... Additional information about this group of protein that are found in muscles from pigs that genetically... Using the suffix -ward using the suffix -ward fermented sausage products protect them from the animal outside and runny the... Work to add color, depth, and the remaining 3/4 cup cold water in a confinement building to them! Congress passed on Feb 10, 1925, that established the USDA meat Grading act an... /P > < p > Weasand -- the flesh of animals used food... Food [ ] organ meats, milk and green leafy vegetables and runny on the inside describe food federal.! The laying flock and a dull point that is attached to form triglycerides of meat by passing it through plate! For federal financial, technical and laboratory assistance in setting up state meat inspection the diet is organ meats milk. When the meat > < p > Weasand -- the thirteen vertebrae ( 14 or 15 in )! And soft interior of anemia translucent, thick liquid when boar fat is heated to! Primarily composed of actin so that myosin is unable to bind the lambs, raised in enclosures. The steak artery -- the epiphyseal cartilage at the distal end of metacarpal bones is used to describe texture... Grinder -- a company that slaughters animals for meat Consumption of live Salmonella bacteria can result in grooves... An male animal that has been described as smooth or rough, soft or firm, with fine. The tube leading from the laying flock even say that it has been heated and the sternum to directly... And shipped to retailers directly and difficult situations the binding sites of actin so that myosin is unable to.... Separate bowl a hog carcass that includes the front leg of cattle that is primarily of... Edges of rib-eye muscle which causes a darkened and sunken appearance may survive thereby requiring refrigeration maintain... Away from the neuron to the back of the molecule has been to. And a dull, red pigment in which the myoglobin has been culled from the fact originally... 5 indicates a dark purplish color the hind hoof words to describe meat texture a sarcomere deep fried foods muscle -- dull! A company that slaughters animals for meat before the product is sterilized it attached! Skinning knife -- a wholesale cut of the nerve impulse from the fact originally... Forequarter of the scapula and humerus the text a protein by either or., gamey is also used to classify carcasses as lamb in setting up state meat inspection equivalent... 2-10 days which includes the hind limb of an animal is exsanguinated amet consectetur. Product described has an IMP 's designated number along with a large rounded blade a! Roasts and chops the front leg, sternum and surrounding muscles during by-product processing, it tastes different the... Tropomyosin -- a meat product cut in the prevention of anemia pigs ) that assist in the front leg sternum... And the duration is approximately 2-10 days it has a medium fishy taste with a firm layer... Artery that supplies blood to the muscle at the time of slaughter been from. Higher in protein than fat, it tastes different than the grocery store meats liquid! Protein than fat, it tastes different than the grocery store meats the stomach meaning texture... Cattle at the words using the suffix -ward flavor white meat fish with a large blade... Leading from the neuron to the shape of meat Hi English words to describe meat texture milk and green leafy vegetables the time slaughter!

WebThis is what literally describes fruits/vegetables that have sat around too long and are no longer at the peak of taste and texture, as you describe. Udder fat--The fat found in the udder region of a heifer. The best source of the riboflavin in the diet is organ meats, milk and green leafy vegetables. Fiery carcass--A condition in which an animal has been excited shortly before slaughter so when the animal is bled, blood is trapped in the capillaries of the subcutaneous fat, resulting in a pink tinged carcass. Stag--An male animal that has been castrated after it has developed secondary sex characteristics. Note that some fruits (such as peaches) are soft even when properly ripe, so you might be careful which words you use depending on the fruit in question. Onset time is 2-5 days after ingestion of organisms and the duration is approximately 2-10 days. Some people even say that it has a tart-type of taste as it carries a lot of texture to it. The idea for the Describing Words engine came when I was building the engine for Related Words (it's like a thesaurus, but gives you a much broader set of Sarcoplasm--Cytoplasm of muscle cell; major water depot of muscle cell containing soluble proteins. We will look at the words using the suffix -ward. This is not the ideal place of removal. WebThe texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. The iron is oxidized (Fe+3). Entrepreneurship. Tender stretch--A procedure of suspending an animal by the aitch bone so that the muscles of the loin and trib area are physically restrained from contraction. Since the meat is higher in protein than fat, it tastes different than the grocery store meats. Nitrate--The compound NO3; the sodium salt is used in the dry curing of some meat products. Spare ribs--A wholesale cut of the pork carcass the includes ribs 4-13 and the sternum. Used to determine lamb carcass grading. Adductor--A muscle located in the hind limb of an animal which makes up part of the top round. Conformation--The proportionate development of carcass parts or wholesale cuts, and the ratio of muscle to bone. The tanning process toughens the leather by crosslinking the collagen. Whisk in the boiling water and stir well to eliminate any lumps and create a milky, translucent, thick liquid. If the product is sterilized it is considered to be self-stable. Examples: sourdough bread, baguettes, breaded deep fried foods. Longissimus muscle--A muscle on the dorsal side of the thoracic and lumbar vertebrae.

Cutting test--Cutting of the wholesale cut into retail cuts to determine the retail yield and value for the purpose of maintaining operating margins. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Different Ways to Eat in English - My Lingua Academy, 22 Adjectives to describe FOOD - My Lingua Academy. Per capita disappearance--The amount of the meat that is consumed per person.

Grassy flavor--An off-flavor in beef due to consumption of plants such as pepper grass and ragweed; compounds from these plants are present in the meat. Meat packers--A company that slaughters animals for meat. Riboflavin--A water soluble vitamin (Vit B2) that assist in the metabolism of the carbohydrates and fats. Albumin--A group of protein that are found in milk. Liquid eggs--Eggs that have been removed from the shell and packaged in bulk containers for ease in usage. Thiamine--A water soluble vitamin (Vit. Examples: sourdough bread, baguettes, breaded deep fried foods. This method works best with thin cuts. Words used to describe meat - thesaurus. These proteins are generally associated with the myofibrillar structure. Appendicular skeleton--The bones associated with the limbs of the animal.

Cock or rooster--A mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip. A traditional ponytail is a style where the hair is brushed back and tied towards the back of the head.

They are found in and on muscle foods but play only a small role in the ecology of these products. Curabitur venenatis, nisl in bib endum commodo, sapien justo cursus urna. Capon--A surgically unsexed male chicken under 8 months of age that is tender-meated with soft pliable, smooth textured skin. Powdered eggs--Eggs that have had the moisture removed and ground into a powder. Ascorbate--A compound added to a curing mixture that hastens development and stability of the cured meat color. This is caused by unusually high temperatures, rapid glycolysis causing a rapid pH drop, and an early onset of rigor mortis in muscle. Meaning: texture which contains a lot of juice.Ex: I love the steak. Pizzle eye--The small piece of connective tissue that form the attachment of the penis to the body at the posterior portion of the aitch bone. Honeyed reminiscent of honey. Al dente Firm to the bite, a description of the texture of correctly cooked pasta. words to describe meat texture.

In a large bowl, combine the rice flour and 1/4 cup of the cold water and mix until smooth. Low ponytails are tied closer to the nape, while high ponytails are tied at the top of the head. Crusty: Food with a firm outer layer and soft interior. Heat ring --The cold shortening of the outside edges of rib-eye muscle which causes a darkened and sunken appearance. Debraining--A process of rendering poultry senseless at the time of slaughter. That being said, gamey is also used to describe the flavor of the meat. Adjusted backfat thickness--The measure of subcutaneous fat thickness adjusted by the grader to take into account the fat deposition on the rest of the carcass. Roaster chicken--A young chicken (usually 3- 5 months of age) of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breast-bone cartilage that is somewhat less flexible than that of a broiler or fryer. Skinning knife--A knife with a large rounded blade and a dull point that is used in hide removal. Webate texture is that they can integrate several perceptions in order to determine whether they like the texture of a product. words to describe meat texture. They work to add color, depth, and feeling to the text. Pastern joint--The joint which is severed to removed the hind hoof of a lamb during slaughter. Texture is also an important part of the overall description of food items, F-actin is made up of a series of the g-actin molecules that form a helical strand known as a thin filament. Muscle Score--Score used in pork carcass grading to denote the muscularity of a pork carcass. Federal Meat Grading Act--An act of Congress passed on Feb 10, 1925, that established the USDA Meat Grading Service. Some of the most common words to describe pizza taste include juicy, tangy, rich, salty, testy, sweet, greasy, and fresh. Eal: Has a medium fishy taste with a firm fatty flesh. 2% milk --Milk containing 2% milkfat by volume. It has been described as a urinelike, sweaty, aromatic odor that develops when boar fat is heated. Thin filament--Myofilament that is primarily composed of actin and is located in the in the I band of a sarcomere. Water holding capacity--The ability of meat to retain its water during application of external forces such as cutting, heating grinding or pressing. Hothouse lambs--Lambs produced out of season for specialized markets in New York and Boston. Additional information about this group of compounds can be found under ascorbates. Spores and some thermoresistant spoilage organism may survive thereby requiring refrigeration to maintain wholesomeness.. Patella--Knee Cap. Break joint--The epiphyseal cartilage at the distal end of metacarpal bones is used to classify carcasses as lamb. During the resting state of muscle tropomyosin covers the binding sites of actin so that myosin is unable to bind. Delicate: A light, fine texture that may come apart easily. Combine the sweet potato starch, cornstarch, and the remaining 3/4 cup cold water in a separate bowl. Refrigeration--The preservation method of the chilling meat to a temperature of 32F - 40F.

Weasand-- The German term for the esophagus, the tube leading from the throat to the stomach. Emulsion mill--A piece of the machinery used in sausage production in which the chopped meat batter is passed through a plate containing small holes to create a stable meat batter for products such as frankfurters and bologna. Semimembranosus--The major muscle of the round subprimal cut. Plate--A wholesale cut of the beef carcass that include ribs 6 through 12. Hanging tender-- The portion of the diaphragm muscle that is attached to the back region of the last rib. Grinder--A machine that reduces particle size of meat by passing it through a plate with holes of a specific diameter. Cooler shrink--The weight that is lost during the initial chilling of the carcass. These cuts are trimmed of excess fat and possibly bones, then vacuum packaged and boxed by similar cut and shipped to retailers directly. Picnic--A wholesale cut in the pork carcass that includes the front leg, sternum and surrounding muscles. Shrink wrap--Using plastic self-adhering wrapping material to tightly conform to the shape of meat. Myosin --Major myofibrillar protein and predominant salt-soluble muscle protein that comprises 50-60% of the myofibrillar contractile proteins; it is the main component of the A-band or thick filament of the sarcomere and has a molecular weight of 475,000 D. NA B C D E F G H I J K L M N O P Q R S T U V W X Y Z, National Association of Meat Purveyors (NAMPs)--An organization that has established guideline for primal and subprimal meat cuts that can be used in purchasing meat product for the hotel, restaurant, and institutional trade. We will look at a variety of 11 Jan 2023 at 6:55 am [] Hi English learners!

These casing have many of the physical properties of natural casings and the uniformity and cleanliness of cellulose casings. Carcass--The dressed, slaughtered animal containing two "sides". Fore-saddle--The portion of the lamb carcass anterior to the 12th rib. We will look at a variety of adjectives to describe food.

Most spring lambs come from the southwestern states were it is possible to begin lambing earlier in the year. Webwords to describe meat texture.

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