11meat inspection official examination of slaughtered

Info icon This preview shows pages 2–4. Sign up to view the full content.

View Full Document Right Arrow Icon
11.Meat Inspection: Official examination of slaughtered animal to establish whether it’s meat is fit or unfit for human consumption. 12.Natural Seam: The separation between muscle groups. 13.Ovine: Of, relating to, or resembling sheep. 14.Palatability: Acceptable to the taste; sufficiently agreeable in flavor to be eaten. 15.Poultry: Domestic fowls, such as chickens, turkeys, ducks, or geese, raised for meat or eggs. 16.Primal Cut: The first sectioning of a carcass of beef; a wholesale cut that has been trimmed to a specific dimension and fat thickness. 17.Porcine(swine): Of, affecting or resembling a pig or pigs. 18.Vaccum Packing: A system of packaging food and drink products so the contents are exposed to a minimal amount of air. 19.FIFO: First In First Out.
Image of page 2

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
20.Pack Date: The date on food which a foodstuff was processed or packed, often shown on the package or label Study Questions 1.In basic terms, define what is meat? -Mostly the tissue of an animal; the flesh of an animal used as food. 2.What are the components of a meat carcass? -The proportions of muscle, fat, and bone. 3. What is the basic composition of meat? -The muscle is approximately 75% water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals.
Image of page 3
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern