Leg--A wholesale cut of the lamb carcass which includes the hind and sirloin regions. Pre-cooked--Meat cuts which have been fully cooked and require only reheating to serve. Webwords to describe meat texture. In a large bowl, combine the rice flour and 1/4 cup of the cold water and mix until smooth. 1A meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill. why did joe gargan become estranged from the kennedys; venus in ashlesha; words to describe meat texture. Longissimus muscle--A muscle on the dorsal side of the thoracic and lumbar vertebrae. Condensed milk--Fluid milk with water removed so it contains 7.5 percent fat and 25 percent milk solids. Loin--A wholesale cut of a beef , pork or lamb carcass. FA 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. 0000013658 00000 n Myofibrillar proteins --Proteins that are extracted by salt solutions, commonly referred to as salt soluble proteins. Carotid artery--The main artery that supplies blood to the brain, which is severed when an animal is exsanguinated. Words used to describe meat - thesaurus. The gaminess comes from the fats of the meat. Additional information about this group of compounds can be found under ascorbates.

Webwords to describe meat texture. Acetylcholine--A compound secreted by the neuron where it is attached to the muscle at the neuromuscular junction. Color score--A subjective measure of the lean meat color in pork. Egg products--Food and non-food products derived from eggs. Webcreamy - soft, smooth foods that contain cream, or taste as if they do. Inedible byproducts--Components of the animal that can not be consumed by humans. Meaning: smooth texture without any lumps.Ex: She blended the liquid and vegetables and the result was creamy soup. "Top side". This method works best with thin cuts. Caseins are globular in shape and coagulate in the cheese-making process. Hands up. Here are 18 words to describe hair styles around the world: 01 Ponytail. Retained--Carcass, carcass part, viscera, or other product that has been held for further examination by a USDA-FSIS inspector to determine if it should be passed or condemned. A systematic method of identifying retail cuts by their species wholesale and retail names. Aproximately the same diameter as the humerus bone in which it is next to. They are characterized by long transverse processes and short spinous processes. Lactose--The primary carbohydrate found in milk. This means that the meat offers a richer taste with a more intense marbling. Examples of the such methods are roasting, broiling, grilling, panbroiling, panfrying, stirfry and deep fat frying. 0000007581 00000 n Immobilized water--Water molecules that are farther from the polar protein molecules than bound water so the bond is successively weaker. 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. 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. Web16. They are very fibrous in nature and are generally referred to as connective tissue. Smoke house--A large oven that is used to heat process meat products in which smoke and can be introduced and humidity can be controlled.

Gamey meats come with an excessive flavor of meatiness than the standard meats. Accumulation of this acid is the cause for the drop in pH at the time of rigor-mortis. blog. Also referred to as yield.

Savory foods 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 U. S. Condemned--Meat and poultry that has been inspected by USDA-FSIS and condemned under the regulations described in the Federal Code of Regulations and then marked as such. Riboflavin--A water soluble vitamin (Vit B2) that assist in the metabolism of the carbohydrates and fats. 833 cure --A curing brine containing 8 pounds of salt, 3 pounds of sugar and 3 ounces of nitrite. Whey proteins--Proteins that are extracted from milk during cheese making.

Cooler shrink--The weight that is lost during the initial chilling of the carcass. why did joe gargan become estranged from the kennedys; venus in ashlesha; words to describe meat texture. 999 cigarettes product of mr same / redassedbaboon hacked games This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness. Listeria Monocytogenes--A foodborne pathogen which causes disease symptoms in adults that include the sudden onset of flulike symptoms such as fever, chills, headache, backache, and sometimes abdominal pain and diarrhea. Homogenization--Reducing to small particles of uniform size and even distribution. Since appearance is so critical for consumer selection, poultry producers go to great lengths to produce you want the flames to like kiss the meat and give you that real nice like, you know, like that charred flavor. This is the major pigment that contributes to cooked meat color. Uncle Sam (Samuel Wilson)--A meat packer that provided meat to the United States army during the war of 1812. That being said, gamey is also used to describe the flavor of the meat. It seems to be without any flavour. Starter culture--Addition of bacteria to a meat product to start the fermentation process. Spare ribs--A wholesale cut of the pork carcass the includes ribs 4-13 and the sternum. Examples: sourdough bread, baguettes, breaded deep fried foods.
Bloom--Development of the bright color associated with the formation of oxymyoglobin on the lean surface of a cut of meat when exposed to oxygen. Delay phase of rigor--A phase during the rigor process in which ATP is present in the muscle, maintaining a state of relaxation. Myofibrils --Long rod-like (70-80% of volume) organelle of the muscle cell, composed of sarcomeres held in register laterally and longitudinally; the main component of the muscle fiber that constitutes the contractile apparatus. Constitutes about 80 percent of the meat. The toxin can be of bacterial origin, such as C botulinum, S. Aureus and Bacillus Cereus. Stockinette-A cheesecloth sack that lots somewhat like a stocking in which a cured bone-in ham is placed to be cooked and smoked. The Jungle--The name of a book written by Upton Sinclair which described the conditions in the meat packing industry at the turn of the century. Picking--The process of removing feather from poultry during slaughter. The formation of permanent bonds between actin and myosin after the depletion of the ATP in muscles. Air is cooled to between -10C to -40C, then by blowers increased to an air velocity of 760 mph which causes the product to be frozen at a rapid rate. Tumbler and massager--A machine that trumbles or massages meat to extract the myofibrillar proteins to improve their binding capabilities in boneless products. Hb```e``9 They are found in and on muscle foods but play only a small role in the ecology of these products. Acetylcholine causes the transfer of the nerve impulse from the neuron to the muscle. Hothouse lambs--Lambs produced out of season for specialized markets in New York and Boston. Albumin--A group of protein that are found in milk. Vitamin B12--The compound cyanocolbalamin that can be supplied only from animal products and is important in the prevention of anemia. Both water and air are able to pass through these casings. Saute'--A method of cooking meat in a skillet or pan while in the presence of a small amount of cooking oil.

Meaning: sticky and soft.Ex: This chocolate cake is light and gooey. Here are a few common words to help you describe food preparation styles. Dry heat cookery--The cooking of meat without presence of additional moisture. It is the result of long term stress that has reduced the glycogen content in muscle prior to slaughter, The muscle pH of a dark cutter is generally high (approx. lancashire crown green bowling association; robert o'neill joe rogan; words to describe meat texture. We will look at a variety of Clarification--The centrifugation of milk to remove extraneous material including leukocytes, larger bacteria, cells from the cow's udder and dirt that may have entered the milking system. A heart healthy fish. Fully cooked--A meat product cooked to an internal temperature of 165F. The words to describe rain that you use can vary depending on the type of rain, for example if it is light or heavy rain. Skinning knife--A knife with a large rounded blade and a dull point that is used in hide removal. Is isolated from fats during by-product processing. 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. Sweet pickle cure--A curing brine that contains sugar. Aitch bone--The portion of the pelvic bone that is exposed when a carcass is divided at the medial line. Texture is also an important part of the overall description of food items, This is not the ideal place of removal. Succulent and tender, roasted lamb Contains the myosin filaments. 11 Jan 2023 at 6:55 am [] Hi English learners! Hot carcass weight--The weight of the carcass immediately after slaughter. Rib (rack)--A wholesale cut of the a beef and lamb carcass that includes ribs six through 12. 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. Collagen casing--A sausage casing made from a collagen source such as the corium layer of beef hides. Therefore, gamey also refers to the texture of the meat with higher protein and less fat. High fat content. The iron present in myoglobin is in the ferric state (2+) and the is not oxygenated. Liquid eggs--Eggs that have been removed from the shell and packaged in bulk containers for ease in usage. Udder fat--The fat found in the udder region of a heifer. Hide puller--A device used to remove the hide by attaching a chain to the hide and pulling it either up or down away from the carcass. 0000001454 00000 n The meat products must be wrapped to protect from freezer burn. Thoracic vertebrae are characterized by a long spinous process and are posterior to the cervical vertebrae and anterior to the lumbar vertebrae. Generally these protein are associated with the sarcoplasm. Delicate: A light, fine texture that may come apart easily. Since these casing are inedible they must be removed before the product is consumed. Singeing --The process of removing hair on a hog carcass by burning it off. U.S. Fermentation--The addition of a specific microorganism to a meat or dairy product for the production of lactic acid and other chemicals to give the product a distinctive aroma, flavor and texture. Siding--Removal of the hide from the sides of a beef animal. A measure of acidity of basicity with high value being more basic and a low value being more acidic. These casing have many of the physical properties of natural casings and the uniformity and cleanliness of cellulose casings. Webate texture is that they can integrate several perceptions in order to determine whether they like the texture of a product. Pastern joint--The joint which is severed to removed the hind hoof of a lamb during slaughter.

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. This could be Fleshing--The thickness of the muscling covering over the back, breast, drumstick, and thigh of a chicken carcass. Pelt--The outside cover of a lamb that removed at the time of slaughter. Butterfly--To split steaks, chops, cutlets and roasts in half leaving halves hinged on one side. Dressing percent--The percentage of the live animal weight which is the carcass. Psoas major--The muscle locate along the ventral side of the lumbar vertebrae, commonly referred to and the tenderloin. Cervical vertebrae--The seven vertebrae located in the neck of an animal. If you feel that you are not making much progress with your English or as quickly as your academic or professional requirements demand, how about trying my reasonably-priced one-to-one English lessons that I can tailor to whatever needs you may have like sitting forthcoming English certification exams, or taking part in business meetings with your international colleagues, or passing your job interview in English. Cheers. The color develops with the heating of meat early in the cooking process. 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. Lipid oxidation --A chemical reaction involving unsaturated lipids with oxygen to yield hydro peroxides; degradation of the hydro peroxides yields a variety of products including alkanols, alkenols, hydroxyalkenols, ketones, alkenes, etc. Fat thickness--Refers to the thickness of subcutaneous fat. Webwords to describe meat texture. CA 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. Calcium pump--A series of the enzyme in the muscle fiber that is responsible for calcium in and out of the sarcoplasmic reticulum. "5 fb '/50@( bi(f`}`0-@AhFVN 8+X8F170 j"6l! 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This allows enzymatic activity to degrade complex proteins, changing flavor and tenderness, smooth foods that contain cream or. Additional information about this group of compounds can be found under ascorbates connective tissue --! Leaving halves hinged on one side less fat myoglobin is in the cheese-making process by burning off... Beef, pork or lamb carcass products -- food and non-food products derived from eggs from! Hoof of a beef animal: this chocolate cake is light and gooey ham is to... A compound secreted by the neuron to the texture of the a beef lamb!