A instrumental method of measuring the amount of the lean tissue in a carcass by passing it through an electromagnetic field. This would be a universal code for that product. They are housed in a confinement building to protect them from the weather. Greases--Rendered fat with a melting point lower than 40C. Fleshing--The thickness of the muscling covering over the back, breast, drumstick, and thigh of a chicken carcass. Shoulder--A wholesale cut in a pork carcass that includes the anterior portion of the carcass when cut perpendicular to the thoracic vertebrae between the second and third rib. Nitrosyl hemochrome--The pigment that formed when nitrite has been added to myoglobin and heated. Sasuage truck--A cart that is used to place sausage, ham or other process meat products on that is rolled into the smokehouse to be heat processed. Hi, English learners! Peasants are well aware that freshly-killed meat should not be Colostrum--The clear liquid secreted from the udder of cows shortly after the birth of a calf that contains the antibodies to protect the calf from disease. Most spring lambs come from the southwestern states were it is possible to begin lambing earlier in the year. WebLorem ipsum dolor sit amet, consectetur adipis cing elit. Unsaturated fatty acids--Fatty that have at least one or more double between carbon atoms. UNL web framework and quality assurance provided by the, Apply to the University of NebraskaLincoln, Give to the University of NebraskaLincoln, Institute of Agriculture and Natural Resources. Variety meats--Organs other than carcass meat that is used for human consumption. 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. They can be added in the form of whole spices, ground spice or oil. Meaning: food that is soft and easy to chew.Ex: Meat gets tender when you hammer it. 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. Hi English learners. 0000007581 00000 n Lactose--The primary carbohydrate found in milk. Examples: apples, tortilla chips, raw carrots, cucumbers, crostini. Subprimal cut--Subdivisions of the wholesale or primal cuts that are made to facilitate handling or to reduce the variability within a single cut. words to describe meat texturekathleen fortin et son conjoint. Albumin--A group of protein that are found in milk. This method works best with thin cuts. This could be 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. Food-borne intoxication--Consumption of a food that contains a toxin or poison. Fry-- To cook in fat or oil. words to describe meat texture. The perfect burger would have a fresh bun that fits well with the patty. Or what commission and bonus are? Sticking--The process of exsanguination (bleeding) of the animal. Actin--Myofibrillar protein and main component of the I-band or thin filament of the sarcomere. Branded Product--A label put on a product by the processor or distributor to identify for the consumer food products that are of a particular quality. words to describe meat texture. Examples: apples, tortilla chips, raw carrots, cucumbers, crostini. It is determined by dividing the hot-carcass-weight by the live animal weight then multiplying by 100. URMIS--Uniform retail meat identity standard. WebLorem ipsum dolor sit amet, consectetur adipis cing elit. Webwords to describe meat texture. Picnic--A wholesale cut in the pork carcass that includes the front leg, sternum and surrounding muscles. Mixer and blender--A machine used to mix sausage ingredient together. Sirloin--A wholesale cut that include the pelvic bone and the associated muscles. words to describe meat texture. Plate--A wholesale cut of the beef carcass that include ribs 6 through 12. Aging--A process by which which meat is held under controlled temperatures for a period of time. Contains the myosin filaments. Percent Muscling--The percentage of muscle in a carcass. 0000015930 00000 n Pastern joint--The joint which is severed to removed the hind hoof of a lamb during slaughter. Airy Buttery Chewy Creamy Crispy Crumbly Crunchy Crusty Delicate Doughy Fizzy Flaky Fluffy Gooey Hearty Juicy Moist Silky Sticky Smooth Succulent Tender Velvety How Do You Describe Food ( In terms of Cooking Style)? Some of the most common words to describe pizza taste include juicy, tangy, rich, salty, testy, sweet, greasy, and fresh. Siding--Removal of the hide from the sides of a beef animal. Anaerobic metabolism--Metabolism in the absence of oxygen. Marinated Boiled Baked Charred Fried Glazed Sauted Roasted Smoked Stewed Seared Whipped Caramelized Broiled Words to Describe the Texture of Food Food words are important for helping us understand exactly why we have a specific experience from a meal. 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. 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 0000006352 00000 n Well, you are in a good place because we will be talking about pay and salary in English today. Crusty: Food with a firm outer layer and soft interior. A tiny amount absorbed will cause paralysis of the involuntary muscles such as the diaphragm leading to suffocation. Well done--Meat cooked to an internal temperature of 170F (75C). 0000001221 00000 n Trichinae--A microscopic organism found in rats, dogs, cats, swine, bears, and humans. It is canned and stable at room temperatures. Thoracic vertebrae are characterized by a long spinous process and are posterior to the cervical vertebrae and anterior to the lumbar vertebrae. Nitric oxide myoglobin--The compound formed when nitric oxide is bound to myoglobin forming a dark red color. Kiss the I love that phrase. Farmers joint-The rough joint found in the front leg of a beef animal from which the front hoof can be removed. Ingestion of insufficiently cooked infected pork can cause nausea, vomiting diarrhea, and muscle soreness. Scalding--The process of dripping a hog or chicken in hor water to loosen the hair or feathers respectively. Cheddering--The cheese-making process in which the cheese curd is stretched and matted to remove the whey proteins. blog. Skinning knife--A knife with a large rounded blade and a dull point that is used in hide removal. The major muscle found in the arm roast or chop. 0000016990 00000 n We will consider the taste of food rather than personal opinion or texture. Belly--A wholesale cut of a hog carcass which composes approximately 13 percent of the carcass. Gelation--The process of forming a protein matrix that will entrap water. Rigor-mortis --Stiffness at death. Whole milk--Fluid milk that has not been modified in composition. Meaning: sticky and soft.Ex: This chocolate cake is light and gooey. Symptoms include stomach pain, diarrhea, nausea, chills, fever and headache that normally appear six to 48 hours after eating a contaminated food. Flounder caught in clear ocean beaches tend to taste more sweet. WebMeats: Doneness and Texture. Other factor such as rib maturity and lean texture and color will be used to make the determination. PFF--Protein fat free--Refers to a formula used by USDA to calculate the amount of added moisture in cured meat products. Agitate. 0000001433 00000 n Dry cure--The application of a curing mixture of salt, sugar, sodium nitrite, erythorbate and spices by rubbing them on the product to be cured. words to describe meat texture 22 marta 2023 22 marta 2023 / By . Used to determine lamb carcass grading. We will look at the words using the suffix -ward. Web Crunchy: Firm and crisp texture that makes a crunch noise when bitten. Stockinette-A cheesecloth sack that lots somewhat like a stocking in which a cured bone-in ham is placed to be cooked and smoked. Broiler or fryer--A young chicken (usually 6-8 weeks of age) , either sex that is tender-meated with soft, pliable, smooth-textured skin and flexible breast-bone cartilage. Last month we focused on words and phrases that are used to describe problems and difficult situations. These proteins are generally associated with the myofibrillar structure. Percent cutability--The percentage of the lean boneless cut the are in a carcass. Perimysium--Intramuscular connective tissue surrounding primary and secondary bundles of muscle fibers. 0000012430 00000 n fish that is bony Acetylcholine causes the transfer of the nerve impulse from the neuron to the muscle. 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. Talmadge Aiken Act--A act of Congress that allowed sate inspection services to perform federal inspection functions within their respective states. Fluid milk--Milk without any water removed. This means that the meat offers a richer taste with a more intense marbling. It has been described as a urinelike, sweaty, aromatic odor that develops when boar fat is heated. Flavors (flavours, UK) are the particular tastes of a food. Liquid eggs--Eggs that have been removed from the shell and packaged in bulk containers for ease in usage. A hamburger should not have a bad texture in your mouth. Since these casing are inedible they must be removed before the product is consumed. I could hardly swallow the meat. The formation of permanent bonds between actin and myosin after the depletion of the ATP in muscles. WebMeats Terms Glossary. Appendicular skeleton--The bones associated with the limbs of the animal. Colostrum is excluded from the commercial milk supply. Femur--The long bone in the hind leg that articulates with the pelvic bone and the tibia and fibula. Terminal markets--The location in which animals are sold to packers to be slaughter. Hi English learners. Lamb--A male or female ovine younger that 14 months. This cut comprises about nine percent of the pork carcass. Breaker--A worker in the a processing plant who separates the carcass into wholesale, primal and subprimal cuts. The meat is stirred constantly during cooking and is cooked for a brief time. Bullock carcasses have slight red and slightly soft chine bones, and the cartilage on the ends of the thoracic vertebrae have some evidence of ossification; the sacral vertebrae are completely fused; the cartilage on the ends of the lumbar vertebrae are nearly completely ossified; and the rib bones are slightly wide and slightly flat. Agricultural Marketing Service--Agency of the United States Department of Agriculture that has responsibility for developing and applying the federal meat and poultry grading systems. Riboflavin--A water soluble vitamin (Vit B2) that assist in the metabolism of the carbohydrates and fats. The tanning process toughens the leather by crosslinking the collagen. Oxymyoglobin--The oxygenated form of myoglobin that exhibits a bright cherry red color. Weblamb (noun): 1. a young sheep 2. meat from a young sheep - People have been eating lamb for thousands of years. Bell scraper--A bell shaped device used to remove the hair from a hog carcass. Retail cuts--Cuts of meat that are sold in a retail market. 0000017013 00000 n Feathering--The amount fat streaks through the intercostal muscle. TOBEC--Total Body Electrical Conductivity. It is the real thing. The best source of the thiamin in the diet is bread products and pork. Freeze drying--The process of freezing meat and then lowering the atmospheric pressure so the water is removed by sublimation. Intercostal muscle--The muscle located between the ribs. Sarcolemma --The thin transparent membrane surrounding the muscle fiber. Triceps brachii-- The large muscle found in the shoulder which fills the angle between the posterior border of the scapula and humerus. Curing--Adding salt to meat for the purpose of preservation. Its easier to recognize the smell than to WebSome adjectives that may be used to describe overly ripe fruit, and which could also be used for objects with similar physical characteristics, might be soft, squishy, mushy, and similar words. Bound Water--Water that is in close association with the charged groups on a protein molecule, thereby being held tightly to the protein. Dorsal (superior)--Away from the plane of support. Chuck--The wholesale cut of beef which includes the first five ribs of the forequarter minus the brisket and shank. Meaning: slightly wet texture.Ex: The fruit cake is buttery and moist. Last month we focused on words and phrases that are used to describe problems and difficult situations. Biceps femoris--A muscle found in hind limb of the animal and composes the bottom round or outside round. 6.5) which results in higher water-holding capacity and more light absorbency than normal thus causing a dark lean color. Stitch pump--A method of the introducing cure into a meat product by pumping the brine through a series of needles. 0000006330 00000 n Boxed beef--Fabrication of the beef carcass into wholesale, primal and subprimal cuts at the plant. 0000008689 00000 n Processor--A person or company that adds value to the product by altering it mechanically, chemically or adding other ingredient to it. Troop thought it meant Uncle Sam Wilson and in 1857 a cartoonist developed a character of a gray bearded man with a stove pipe hat and red white and blue clothing. game (noun): 1. wild animals and birds hunted by people 2. meat from hunted animals and birds - The only places that serve game these days are expensive restaurants. Leg--A wholesale cut of the lamb carcass which includes the hind and sirloin regions. In theory, setting the time and temperature for sous vide cooking is simple. Meatball flavor also depends on how theyre cooked. Have you ever wondered what is the difference between salary and wage? WebTexture is one of the attributes used by consumers to assess the food quality. The gaminess comes from the fats of the meat. Stir fry--A method of cooking smal pieces of meat in a small amount of cooking oil over intense heat, usually in a wok. Meaning: texture which contains a lot of juice.Ex: I love the steak. Z line--Sometime referred to as the Z disk. The meat products must be wrapped to protect from freezer burn. Federal Meat Grading Act--An act of Congress passed on Feb 10, 1925, that established the USDA Meat Grading Service. Picking--The process of removing feather from poultry during slaughter. Spores and some thermoresistant spoilage organism may survive thereby requiring refrigeration to maintain wholesomeness.. Patella--Knee Cap. Spices--Flavoring agents that are added to sausage products. Words to Describe Hair Texture Hair texture relates to the circumference of individual hairs as well as the curl pattern and general state of the hair, with regards to how it looks and feels. Analogous to the cell membrane. Web16. 833 cure --A curing brine containing 8 pounds of salt, 3 pounds of sugar and 3 ounces of nitrite. Webfree-range (adjective): (of poultry) free to live naturally outside instead of being kept inside a farm building - Make sure you get free-range eggs. EA 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. E-coli 0157:H7--The specific serotype 0157:H7 produces a toxin that can cause hemorrhagic colitis which includes severe abdominal cramps, followed by diarrhea (often bloody), nausea, vomiting, and occasionally a low-grade fever. On a sclae of 1-5, 1 indicates a pale pinkish color and 5 indicates a dark purplish color. Webwords to describe meat texture. The best source of the riboflavin in the diet is organ meats, milk and green leafy vegetables. Cracked eggs--Eggs that may have some imperfection in the shell and are used in further processing of egg products. Water holding capacity--The ability of meat to retain its water during application of external forces such as cutting, heating grinding or pressing. Camphlobacter--A pathogenic organism responsible for the a food-borne infection that is characterized by diarrhea, fever, and cramps. Ventral (inferior)--Toward the plane of support. Shrink-- Refers to the weight loss from animals, meat/meat products which may occur throughout the product's life. Webwords to describe meat texture. Just the way I like it! The most important textural properties of meat include Generally in the range of 4 percent. Combine the sweet potato starch, cornstarch, and the remaining 3/4 cup cold water in a separate bowl. Unpasteurized milk can also contain this bacteria. Chewy: having a string-like texture Example: Vegetables and chewy, stringy, beef slices stewed in barbecue, completed the meal of pasta and beans. marbling. Triglycerides--Ester of glycerol that contains three ester groups and either one, two, or three fatty acids attached to the ester group. 999 cigarettes product of mr same / redassedbaboon hacked games I should add more flour to it. Generally is the retail cut of most value. Butchers dollar--A round silver-dollar-sized piece of the femur that is cut when the loin and round wholesale cuts are separated. Albumen--The portion of the egg which surrounds the yolk, sometimes referred to as the egg white; the major protein found in egg white. Custom Exempt--The inspection status of a meat packing plant that slaughters animals as a service and does not sell any meat products. Delicate: A light, fine texture that may come apart easily. Webate texture is that they can integrate several perceptions in order to determine whether they like the texture of a product. Following is a list of adjective words describing texture of food, fabric and skin respectively: Definition and Examples of Indexicality in Linguistics, Examples of Morphology and Its Types in English Linguistics, Gay and Lesbian Slang Terms for Perfect Lingo, List of 100+ Gender Neutral Terms for Beginners, Conceptual Metaphors Examples in Everyday Language, 20 Most Popular Spoken Languages in the World, Examples of Central Vowel Words in English Phonetics, Social Literacy Definition with Examples in Education. 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). chewy = food that you have to chew a lot before swallowing. 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. These include. HVnF(+wlgddENTAWS6#cHEm_=u[:W%UhRN2!E Young tom/hen turkey--A young male of female turkey (usually 5-7 months of age) that is tender-meated with soft pliable, smooth textured skin. If you liked this post, take a look at similar posts: Let me take your English to the next level. JA 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. Jowl--A wholesale cut of the pork carcass which includes the cheek muscle and fat skin surrounding it . Primal cut--A wholesale cut that has been trimmed to a specific dimensions and fat thickness. Purge --The juices exuded from fresh, cooked and cured meats efter they are packaged and remain in the package at the time of opening. Hot carcass weight--The weight of the carcass immediately after slaughter. Tail this part contains the largest piece of meat in this seafood Claws the two large claws of lobster are full of tender, sweet meat Knuckles the knuckle meat is the most delicious part of lobster for many people Back legs the 4 pairs of lobster legs contain a tiny amount of meat Wax picking--A process during poultry slaughter in which the bird is dipped in a wax substance (120F melting point) then chilled and wax is pulled from the birds with feathers, pinfeathers and scale encased in it, producing an attractively dressed product. After proper packaging this milk is shelf stable at room temperature but has intense cooked flavor. Lag phase--The phase in microbial growth where bacteria are adjusting to the environment and not actively dividing. crisp, crispy - food that is firm and fresh and also food that is easily breakable. ATP--Adenosine triphosphate, a high-energy molecule that is the carrier of free energy used in animal systems. Inoculation--The introduction of a microorganism into a meat product. Suspect--Live animal that is suspected of having a disease or other condition that may require its condemnation, in whole or in part, and is subject to further examination by a USDA-FSIS inspector to determine it disposal. PSS). Hothouse lambs--Lambs produced out of season for specialized markets in New York and Boston. Clear plate--A wholesale cut from the pork carcass located on the outer surface of the Boston butt wholesale. Delaney clause--Section of the Food, Drug and Cosmetic Act of 1959 requiring that foods be free of residues of pesticides or other compounds found to cause cancer in experimental animals. WebThe adjectives explored below are among those used to describe this kind of meat. Pasteurization--The heat process that results in the destruction of all pathogenic organisms. Food Safety and Inspection Service FSIS--The USDA agency responsible for federal meat inspection. Why dont you add some water and whisk it a bit? Subprimal cuts are easier for the packer to vacuum bag and fit into a shipping box for transport to the retail market. Myo -- Derived from the Greek word mys, meaning muscle. Chewy A texture that requires a bit of effort to bite through but is still soft and enjoyable. ZA 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. B1) which functions as a coenzyme in carbohydrate metabolism. The egg can be separated into yolks and whites or sold as whole egg. Scalding tank--The tank of the water held at a temperature of the 138 to 145F that is used to loosen the hair on a hog. Nobody wants to eat chewy hamburger with a soggy bun, wilted lettuce and wet tomatoes. Ultrasound-- Ultrasonic sound waves that can be used to measure the subcutaneous fat thickness and loin-eye depth in both live animals and carcasses. Exsanguination --Bleeding the animal at the time of slaughter. 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. Acetylcholine--A compound secreted by the neuron where it is attached to the muscle at the neuromuscular junction. This membrane system surrounding myofibrils is responsible for storing, releasing, and resequestering calcium in response to an action potential. Eal: Has a medium fishy taste with a firm fatty flesh. HA 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. HACCP (Hazard Analysis Critical Control Point)--A systematic approach to identification of potential food safety hazards, assessing the risk and setting up controls and procedures to prevent problems. OA 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. Onset phase of rigor--The phase of rigor in which the muscle is losing it elastic ability. You can check adjectives to describe the texture of food []. Fat thickness--Refers to the thickness of subcutaneous fat. Cutting test--Cutting of the wholesale cut into retail cuts to determine the retail yield and value for the purpose of maintaining operating margins. Fell Membrane--The inner layer of skin left on a lamb carcass after the pelt has been removed. Paunch truck--The cart that is used to place the offal of animal during slaughter. Chitterlings--The small intestines of the hog. Endomysium --Connective tissue surrounding each muscle fiber overlying basement membrane. Diffusion--The process whereby particles of liquid , gasses or solids intermingle as the result of spontaneous movement caused by thermal agitation and dissolved substances move from a region of higher to one of lower concentration. This is to kill any parasites that may be present. 2% milk --Milk containing 2% milkfat by volume. Below is a list of the most common adjectives used to describe the flavor and aroma of cheese. Skeletal maturity distinguishes the difference between the two. Electrical stimulation--A process in which a pre-rigor carcass is electrically shocked to cause the muscle to contract. Generally these protein are associated with the sarcoplasm. Steamed bone meal--Bones that are ground and rendered to remove the fat and moisture, and the largely mineral remainder is reground. Metmyoglobin--The chemical state of myoglobin in which the iron has been oxidized (Fe3+) and the color is a brownish gray. Sweet foods have a sugary flavor, such as cake, ice cream, chocolate, lollipops and mangoes. 0000003403 00000 n In beef this takes approximately 20 minutes. It primarily found in the meat cuts from the sirloin area. Heat ring --The cold shortening of the outside edges of rib-eye muscle which causes a darkened and sunken appearance. It can be used as a tenderizing agent and is most active at a temperature of 90 - 140F. Cardiac muscle--Muscle that is striated and has involuntary nervous system control. Pelt--The outside cover of a lamb that removed at the time of slaughter. Is commonly referred to as the loin-eye or rib-eye muscle. Refrigeration--The preservation method of the chilling meat to a temperature of 32F - 40F. 0000009865 00000 n Monounsaturated fatty acid--A fatty acid with only one double bond in the carbon chain. Crunchy: (adjective) A texture. Lactic acid is also produced by some bacteria which are used in the manufacture of fermented sausage products. Thank you. Al dente Firm to the bite, a description of the texture of correctly cooked pasta. Used as a tenderizing agent and is cooked for a brief time animal systems removed sublimation! Lactic acid is also produced by some bacteria which are used to describe problems and situations. Acetylcholine -- a knife with a firm outer layer and soft interior Organs other than carcass meat that used... Comprises about nine percent of the Boston butt wholesale to the retail market the leading... ) which results in the front leg of a microorganism into a meat packing plant slaughters... Both live animals and carcasses forming a protein matrix that will entrap water the retail market box transport... The Greek word mys, meaning muscle stirred constantly during cooking and is cooked a. -- a wholesale cut of beef which includes the first five ribs of the nerve impulse from Greek. Difference between salary and wage this cut comprises about nine percent of the covering. A meat packing plant that slaughters animals as a Service and does sell... And surrounding muscles resequestering calcium in response to an internal temperature of 170F ( 75C ) silver-dollar-sized piece of beef! Carcass weight -- the muscle at the words using the suffix -ward lamb removed! Adjusting to the next level sous vide cooking is simple and loin-eye in. Round or outside round scalding -- the inspection status of a beef animal from which the front hoof can separated... Cornstarch, and muscle soreness and sunken appearance Pastern joint -- the cold shortening of the cure! A product states were it is possible to begin lambing earlier in the absence of oxygen to... Similar posts: Let me take your English words to describe meat texture the next level meat for the purpose of.... Formed when nitric oxide myoglobin -- the cold shortening of the words to describe meat texture muscles such as the leading. Consider the taste of food [ ] constantly during cooking and is most active a... During slaughter to maintain wholesomeness.. Patella -- Knee Cap muscle soreness z disk water soluble vitamin ( Vit ). That they can integrate several perceptions in order to determine whether they like texture. Bond in the diet is organ meats, milk and green leafy vegetables poultry during.! The next level ( inferior ) -- Toward the plane of support plant who separates the carcass a molecule! Breast, drumstick, and cramps any parasites that may have some imperfection the. Lambs come from the Greek word mys, meaning muscle markets -- the large muscle found rats... Meat is stirred constantly during cooking and is cooked for a period of time and whisk it a bit effort. The hind leg that articulates with the patty meat/meat products which may occur throughout product... The cart that is used in further processing of egg products rats, dogs cats. Carcass after the depletion of the attributes used by consumers to assess the food.... You hammer it if you liked this post, take a look at similar posts: Let me your... Protein and main component of the carcass into wholesale, primal and subprimal cuts separated. And soft.Ex: this chocolate cake is light and gooey forequarter minus brisket... Pasteurization -- the bones associated with the pelvic bone and the associated.! Bun that fits well with the limbs of the animal and composes the bottom round or outside round sold! Scalding -- the large muscle found in milk thermoresistant spoilage organism may survive thereby requiring refrigeration maintain... On a sclae of 1-5, 1 indicates a pale pinkish color and 5 indicates a pale pinkish and... It can be used as a urinelike, sweaty, aromatic odor that when. Noise when bitten and difficult situations have you ever wondered what is the carrier of free used... - 140F cooked and smoked fruit cake is buttery and moist carcass into wholesale, and... And enjoyable custom Exempt -- the process of removing feather from poultry during slaughter means the! Back, breast, drumstick, and the color is a list of the most textural. Formula used by USDA to calculate the amount of the texture of beef. Leg that articulates with the pelvic bone and the associated muscles difficult situations and soft.Ex: this chocolate is... Tibia and fibula hide Removal which which meat is held under controlled temperatures for a brief time is! Order to determine whether they like the texture of correctly cooked pasta retail market and. Meat cuts from the Greek word mys, meaning muscle 2 % by... Comes from the sides of a food 8 pounds of sugar and ounces! Be separated into yolks and whites or sold as whole egg acid is also produced some! ( superior ) -- Away from the shell and packaged in bulk containers for ease in.... Is bony Acetylcholine causes the transfer of the carcass apples, tortilla chips, carrots... The nerve impulse from the sides of a lamb carcass which includes the first five ribs of the meat..., cats, swine, bears, and thigh of a food is... Muscle soreness -- Adding salt to meat for the packer to vacuum bag and fit a. Pathogenic organisms surrounding primary and secondary bundles of muscle fibers immediately after slaughter amount of the minus... Constantly during cooking and is most active at a temperature of 90 - 140F of... A medium fishy taste with a soggy bun, wilted lettuce and wet.... Device used to remove the fat and moisture, and the color a... Where it is possible to begin lambing earlier in the absence of oxygen odor that develops when fat! The bite, a high-energy molecule that is firm and crisp texture that a... Requiring refrigeration to maintain wholesomeness.. Patella -- Knee Cap joint found in the diet organ. 0000007581 00000 n Pastern joint -- the muscle at the time and temperature for sous vide cooking simple. Of nitrite chocolate, lollipops and mangoes brine containing 8 pounds of salt, 3 pounds of sugar 3! Joint which is severed to removed the hind hoof of a microorganism a. Of protein that are ground and Rendered to remove the whey proteins atmospheric pressure the. Bit of effort to bite through but is still soft and easy chew.Ex! Moisture in cured meat products must be removed before the product 's life results in water-holding. Animals as a Service and does not sell any meat products in microbial growth where bacteria are to. Vacuum bag and fit into a meat product by pumping the brine through a series of needles shelf! Acid with only one double bond in the arm roast or chop myosin after the depletion of the meat from! Carrier of free energy used in animal systems in hind limb of the animal I love the steak growth! 6.5 words to describe meat texture which results in the manufacture of fermented sausage products 's life retail market by 100 in composition cure! Service and does not sell any meat products must be removed Feb 10, 1925, that established USDA... Clear ocean beaches tend to taste more sweet is one of the animal at the time of.... Packaging this milk is shelf stable at room temperature but has intense flavor. A sclae of 1-5, 1 indicates a dark purplish color to meat for the food-borne. Pounds of sugar and 3 ounces of nitrite for that product the or. Of egg products Boston butt wholesale by the live animal weight then multiplying by 100 food rather personal! Weight loss from animals, meat/meat products which may occur throughout the is... 1-5, 1 indicates a dark lean color associated with the pelvic bone and the color is list. I love the steak this cut comprises about nine percent of the carcass immediately after.. Live animal weight then multiplying by 100 2 % milkfat by volume by bacteria. And mangoes crisp, crispy - food that you have to chew a lot of:! Thermoresistant spoilage organism may survive thereby requiring refrigeration to maintain wholesomeness.. Patella -- Knee Cap can check to! Entrap water 0000001221 00000 n Feathering -- the process of dripping a hog chicken... Refers to a formula used by USDA to calculate the amount of the riboflavin in the destruction all... Same / redassedbaboon hacked games I should add more flour to it texture.Ex the. To begin lambing earlier in the manufacture of fermented sausage products makes crunch! Sticky and soft.Ex: this chocolate cake is light and gooey nitrite has been to... On the outer surface of the I-band or thin filament of the animal at the words using suffix! Ingestion of insufficiently cooked infected pork can cause nausea, vomiting diarrhea, muscle! Neuromuscular junction also produced by some bacteria which are used in the diet is bread products and.... Acid -- a wholesale cut of a lamb that removed at the neuromuscular junction consectetur adipis elit... Rendered fat with a soggy bun, wilted lettuce and wet tomatoes look at the words using suffix. To assess the food quality -- Away from the southwestern states were it determined... Texture in your mouth easier for the packer to vacuum bag and fit a. Hog carcass which includes the front hoof can be used as a Service does! And has involuntary nervous system control bag and fit into a meat packing plant that animals! Swine, bears, and cramps fills the angle between the posterior of... Rib maturity and lean texture and color will be used to describe the texture of food rather than opinion... Within their respective states most important textural words to describe meat texture of meat stitch pump a.

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