NFS204 Exam 3 Key Terms

NFS204 Exam 3 Key Terms - NFS204 Key Terms Exam 3 Ch.14-17...

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Key Terms Exam 3 CHAPTER 14: MEAT ATP- Adenosine triphosphate is a universal energy compound in cells obtained from the metabolism of carbohydrate, fat, or protein. The energy of ATP, which is located in high-energy phosphate bonds, fuels chemical work at the cellular level. Connective tissue- A protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues. Collagen-A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from over-stretching. It is the primary protein in connective tissue. Marbling- fat deposited in the muscle that can be seen as little white streaks or drops. Extractives- Flavor compounds consisting of nonprotein, nitrogen substances that are end-products of protein metabolism. Quality grades- The USDA standards for beef, veal, lamb and mutton. Yield grade- The amount of lean meat on the carcass in proportion to fat, bone and other inedible parts. Rigor mortis- From the Latin for “stiffness of death,” the temporary stiff state following death as muscles contract. Aging- Ripening that occurs when carcasses are hung in refrigeration units for longer periods than that required for the reversal of rigor mortis. Wholesale (primal) cuts- The large cuts of an animal carcass, which are further divided into retail cuts. Retail cuts- Smaller cuts of meat obtained from wholesale cuts and sold to the customer. Variety meats- The liver, sweetbreads (thymus), brain, kidneys, heart, tongue, tripe (stomach linings), and oxtail (tail of cattle). Larding- Inserting strips of bacon, salt pork, or other fat into slits in the meat with a large needle. Barding- Tying thin sheets of fat or bacon over lean meat to keep the meat moist during
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NFS204 Exam 3 Key Terms - NFS204 Key Terms Exam 3 Ch.14-17...

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