Meat
How most beef is sold today.
What is boxed beef?
A type of food product produced by alive chickens.
What are eggs?
Category of egg from a hen who were fed ingredients that were grown without pesticides, fungicides, herbicides, and commercial fertilizer.
What is organic?
What is the prime grade?
The act of holding beef in a refrigerator for a period of time.
What is aging?
Meat products used to make cosmetics, glue, gelatins, tallow, variety meats, and bonemeal.
What is a by-product?
A muscle that is usually discolored on poultry.
What is the breast muscle?
Largest size of egg.
What is jumbo?
Highest quality grade of eggs.
What is AA?
Term for removal of the internal organs.
What is evisceration?
An ingredient that makes up 70% of the general composition of meat.
What is water?
An inspection on poultry animals while they’re still alive.
What is an antemortem inspection?
Another name for the whites of an egg.
What is albumen?
The branch of the USDA that grades poultry with their Poultry Program’s Grading Branch.
What is the Agricultural Marketing Service (AMS)?
The contraction and stiffening of muscles immediately after slaughter.
What is rigor mortis?
The hooves, hide, and intestines of meat are called this.
What is offal?
A macromolecule poultry is low in.
What is fat?
33% of the liquid weight of the egg comes from this.
What is the yolk?
A major factor in the quality grade of meat.
What is age?
The primary color pigment in meat.
What is myoglobin?
Dry sausages may or may not be characterized by this method of processing.
What is bacterial fermentation?
29% of poultry carcasses in the US are downgraded in the quality grade due to this form of discoloration.
What is bruising?
Name for ropey strands of egg whites that hold the yolk in place.
What is the chalazae?
The type of grade used for grading pork.
What is the yield grade?
Vegetable enzymes that tenderize meat by dissolving or degrading connective tissues. (3 answers)
What is papain, bromelin, and ficin?