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|
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4
|
Edible muscles of animals.
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5
|
Any bird raised for food
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6
|
Lengthwise direction of the muscle.
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|
11
|
Large cuts of beef that is sold to retail stores.
|
|
13
|
1/4 of all chickens carry this.
|
|
14
|
Beef rib, loin, and sirloin
|
|
16
|
Less marbling than prime.
|
|
19
|
Internal temp. is 145
|
|
20
|
Male turkey
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|
21
|
Bacon, ham, and cold cuts.
|
|
26
|
Small cuts of beef sold to consumers.
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|
28
|
Small white flecks of fat in the muscle tissue.
|
|
29
|
Internal temp. is 160
|
|
30
|
Grades meat.
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|
31
|
The oxygen is stored in a reddish pigment called __________________.
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|
32
|
______________ is voluntary and paid for by the producer.
|
|
33
|
Internal temp. is 170
|
|
34
|
Adding acidic compounds like tomato juice, vinegar, lemon juice, etc.
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|
|
|
|
|
|
1
|
Birds that have access to the outdoors. Usually have less fat because they move more.
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|
2
|
Usually the cost per pound in poultry.
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|
3
|
Weight of the poultry.
|
|
7
|
Mandatory inspection across state lines.
|
|
8
|
Slice or portion from a specific part of the animal.
|
|
9
|
Tough, elastic, and yellowish connective tissue found in ligaments and blood vessel walls.
|
|
10
|
Method of increasing the water content of the poultry prior to cooking.
|
|
12
|
Chuck, stew meat, and brisket.
|
|
15
|
Protein rich tissue made of long, thin cells grouped together in bundles.
|
|
17
|
Requires that all meat shipped across state lines be inspected for wholesomeness or healthfulness before they are slaughtered.
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|
18
|
Thin, white, transparent connective tissue found in tendons.
|
|
22
|
Least amount of marbling.
|
|
23
|
Grinding, pounding, and cutting.
|
|
24
|
Price of package.
|
|
25
|
Highest and most expensive grade.
|
|
27
|
Raised w/o chemicals that can harm you or the environment.
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|
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