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19 Cards in this Set
- Front
- Back
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The carcass or carcass parts coming from animals sufficiently mature and healthy. |
MEAT |
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Meat from cattle more than a year old. |
BEEF |
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Meat from calf; less than one year. |
VEAL |
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Meat from goats. |
CHEVON |
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Meat from sheep. |
MUTTON |
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Meat from deer. |
VENISON |
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Meat from illegal source. |
HOT MEAT |
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Meat that has not undergone any substantial change from the time of slaughter. |
FRESH MEAT |
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Edible by-products from the slaughterhouse. |
MEAT BY-PRODUCTS |
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Premises approved/certified as premises for slaughtering animals for human foood. |
ABATTOIR |
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Slaughtering of animal which is already dead of some causes prior to slaughtering. |
COLD SLAUGHTER |
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Process of cutting carcasses into standard wholesale and retail cuts. |
FABRICATION |
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Removal of hide from animals |
FLAYING |
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Prepared meat cured by soaking with or without injecting into it a solution of common salt; with or without nitrate, nitrite, sugar, dextrose, syrup, honey, and witg or without the use of spices. |
CORNED MEAT |
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Addition of salt with or without nitrate, nitrite, and sugar for the purpose of lengthening shelf life and/or enhancing the development of odor, color, and flavor. |
CURING |
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Freezing products such that the deepest portion hardens in 30 minutes. |
QUICK FREEZING |
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Freezing products at a temperature of 20°F or lower. |
DEEP FREEZING |
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Unsmoked cured hams. |
GREEN HAMS |
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Meat deboned before the development of rigor mortis. |
HOT BONED MEAT |
