Unit 2: Meat

indicate palatability, juciness, flavor, color, etc

indicate cutability, percent lean to fat and bone fat trim, size of cut, weight

also referred to as the rib eye, area exposed from cross section in which the surface area is measured to estimate fat depth

USDA grading scale for beef and lamb cutability/yield (lower value = better)

USDA grading scale for pork (lower value = better)

young: prime, choice, select, standard
old: commercial, utility, cutter/canner

acceptable or unacceptable

prime, choice, good, utility, cull

physical observation used to determine carcass maturity in lambs

measure of intramuscular fat in meat

jumbo, extra large, large, medium, small, peewee

AA, A, B, dirty/inedible

usually homgenized and fortified with vitamin D, must contain a minimum of 3.25% milkfat and 8.25% milk solids not fat (MSNF)

milk which has between 2% and 3.25% milkfat

milk that has between 0.5-2% milkfat, 8.25% milk solids not fat, fortified with vitamin A (D optional)

nonfat milk, must have less than 0.5% milkfat, 8.25% MSNF, and fortified with vitamin A (D optional)

commercially sold product is cultured, lactic acid starter culture is added to freshly pasteurized skim milk or low fat milk to produce this

grade for milk that includes all fluid milk sold to consumers

grade for milk that has been produced under less sanitary conditions, still safe for human consumption, processed into other forms such as cheese

the pressing of milk through a screen with tiny holes, breaks down fats to prevent them from coalescing; results in whiter color, greater viscosity, and less stability in heat

heat treatment under pressure to kill pathogenic microorganisms without changing physical/chemical properties of the product (does not prevent re-contamination, safe handling procedures necessary)

cut from the shoulder

cut from the leg/ham

cut from the middle/loin