words to describe meat texture

Shoulder stick--A condition when the animal is bled the knife is off center and is on the lateral side of the ribcage. The most important textural properties of meat include Chewy A texture that requires a bit of effort to bite through but is still soft and enjoyable. Round--A wholesale cut of a beef carcass which includes the posterior portion of the carcass from 2 inches anterior to the aitch bone. Sometime referred to as a spent hen. Webj bowers construction owner // words to describe meat texture. 0000012430 00000 n

Webj bowers construction owner // words to describe meat texture. TOBEC--Total Body Electrical Conductivity.

Usually subnormal temperature is found. Delaney clause--Section of the Food, Drug and Cosmetic Act of 1959 requiring that foods be free of residues of pesticides or other compounds found to cause cancer in experimental animals. chewy = food that you have to chew a lot before swallowing. Cellulose casings--An inedible sausage casing made from cotton liner or wood pulp. Web Crunchy: Firm and crisp texture that makes a crunch noise when bitten. Lag phase--The phase in microbial growth where bacteria are adjusting to the environment and not actively dividing. Trichinae--A microscopic organism found in rats, dogs, cats, swine, bears, and humans. Splitting platform--A platform in which the splitting saw operator stands that moves in concert with the carcass so that the splitting can be performed with out slowing the movement of the carcass through the slaughter procedure. Immobilized water--Water molecules that are farther from the polar protein molecules than bound water so the bond is successively weaker. Metmyoglobin--The chemical state of myoglobin in which the iron has been oxidized (Fe3+) and the color is a brownish gray. Individual states were given two years in which to bring their meat inspection programs up to these standards. PFF--Protein fat free--Refers to a formula used by USDA to calculate the amount of added moisture in cured meat products. The best source of the thiamin in the diet is bread products and pork. bland = it is unseasoned or has an uninteresting taste. 11 Jan 2023 at 6:55 am [] Hi English learners! words to describe meat texturekathleen fortin et son conjoint. Troop thought it meant Uncle Sam Wilson and in 1857 a cartoonist developed a character of a gray bearded man with a stove pipe hat and red white and blue clothing. Z line--Sometime referred to as the Z disk. The small bone the cover the joint of the femur and tibula and fibula. Also referred to as yield. Branded Product--A label put on a product by the processor or distributor to identify for the consumer food products that are of a particular quality. why did joe gargan become estranged from the kennedys; venus in ashlesha; words to describe meat texture. brian vincent sullivan 1998. is cannibalism legal in missouri; arizona polka dance schedule. Is commonly referred to as the loin-eye or rib-eye muscle. Ossification--The calcification of the cartilage to form bone. The egg can be separated into yolks and whites or sold as whole egg. Food Safety and Inspection Service FSIS--The USDA agency responsible for federal meat inspection. This is generally moisture loss.

Agricultural Marketing Service--Agency of the United States Department of Agriculture that has responsibility for developing and applying the federal meat and poultry grading systems. trailer << /Size 44 /Info 10 0 R /Root 13 0 R /Prev 128373 /ID[<14b2606e4aaefc9b85d4c48d2cf0bf38>] >> startxref 0 %%EOF 13 0 obj << /Type /Catalog /Pages 9 0 R /Metadata 11 0 R /AcroForm 14 0 R >> endobj 14 0 obj << /Fields [ ] /DR << /Font << /ZaDb 6 0 R /Helv 7 0 R >> /Encoding << /PDFDocEncoding 8 0 R >> >> /DA (/Helv 0 Tf 0 g ) >> endobj 42 0 obj << /S 48 /V 134 /Filter /FlateDecode /Length 43 0 R >> stream

Biceps brachii--A muscle located in the arm roast or chop. Webate texture is that they can integrate several perceptions in order to determine whether they like the texture of a product. Art. The meat should be firm and cool to the touch when it is cooked.

Webwords to describe meat texture. In theory, setting the time and temperature for sous vide cooking is simple. vastus intermedius, vastus medialis and rectus femoris. Examples: sourdough bread, baguettes, breaded deep fried foods. Atlas joint--The joint between the head and the first cervical vertebrae, which is severed to remove the head. Endomysium --Connective tissue surrounding each muscle fiber overlying basement membrane. Albumen--The portion of the egg which surrounds the yolk, sometimes referred to as the egg white; the major protein found in egg white. It has been described as a urinelike, sweaty, aromatic odor that develops when boar fat is heated. Example of moist heat cookery are stewing, braising, cooking in liquid (i.e soups), pressure cooking and crock pot cooking.

Sarcoplasmic reticulum--A specialized form of endoplasmic reticulum in myofibers. They are characterized by long transverse processes and short spinous processes. Boar odor--An distinctive odor associated with meat from intact adult male hogs. Albumin--A group of protein that are found in milk. why did boone leave earth: final conflict. Appendicular skeleton--The bones associated with the limbs of the animal. Ventral (inferior)--Toward the plane of support.

Fat translocation--A process in which lipid from fat diffuses into the lean portion of the meat during the cooking process.

Bacteria--Single celled organisms that reproduce by cell division may be either unintentional contaminants (spoilage or pathogenic organisms) of muscle foods or intentional additives such as the lactic acid starter cultures used in the manufacture of fermented products. Hind-saddle---The portion of the lamb carcass posterior to the 13th rib. The lambs are born in the fall or early winter months and are ready for market in 6 -12 weeks . The gaminess comes from the fats of the meat. Ham--The wholesale cut of a pork carcass that includes the posterior portion from 1 inch anterior to the aitch bone. Edible by-products--Portions of the animal other than the carcass that are suitable for human consumption. Skatole, for example, is known in the meat trade for causing boar taint. Spool joint--the joint between the carpals and the radius and ulna. 0000006330 00000 n Erythorbates-- Isomers of ascorbates, erthyorbates hasten the development and stability of the cured meat color. words to describe meat texture. Subprimal cuts are easier for the packer to vacuum bag and fit into a shipping box for transport to the retail market. The perfect burger would have a fresh bun that fits well with the patty. Wool--The soft wavy or curly hypertrophied undercoat made up of fibers of keratin molecules within a matrix and covered with minute scales. The two major proteins are collagen and elastin. WA 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. Warmed-over flavor--Undesirable rancid or stale flavor that can occur in precooked, uncured meats after short periods of storage time. Jugular vein--The principle vein draining the brain which is severed when the animal is exsanguinated.

Zero tolerance--A philosophy in the inspection service to eliminate all possible health hazards in the food supply, University of Nebraska - Lincoln Animal Science P.O. Break joint--The epiphyseal cartilage at the distal end of metacarpal bones is used to classify carcasses as lamb. Hands up. After proper packaging this milk is shelf stable at room temperature but has intense cooked flavor. Flounder caught in clear ocean beaches tend to taste more sweet.

Glycogen--Polysaccharide of glucose found in the muscle and liver of living animals.

Whey proteins--Proteins that are extracted from milk during cheese making. 0000007581 00000 n It is often used for foods that are baked like cookies, biscuits, bread or some fried foods

A traditional ponytail is a style where the hair is brushed back and tied towards the back of the head. Shell eggs--Egg that are sold in the retail market that are still in the shell. Chine bone--The ventral portion of the lumbar vertebrae that is removed at the time of steak or chop fabrication. Heat ring --The cold shortening of the outside edges of rib-eye muscle which causes a darkened and sunken appearance. Words used to describe meat - thesaurus.

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Pencil shrink--A calculation used by packers to take into account the gut fill in cattle at the time of slaughter. Zesty If youre looking for a word to describe pizza with a bit of a kick, zesty is a great choice. VA 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. Breaker--A worker in the a processing plant who separates the carcass into wholesale, primal and subprimal cuts. Grinder--A machine that reduces particle size of meat by passing it through a plate with holes of a specific diameter. 0000008711 00000 n blog. Texture is also an important part of the overall description of food items, Denaturation--Changes the native structure of a protein by either heats or acid. Medium--Meat cooked to an internal temperature of 160 (70C). A tiny amount absorbed will cause paralysis of the involuntary muscles such as the diaphragm leading to suffocation. ?. Crunchy: (adjective) A texture. WebThe list below represents some hearty words that are commonly used to describe food texture. Most fatty acids have an even number of carbon atoms. 2% milk--Milk containing 2% milkfat by volume. It is can be described in the terms such as hard, soft, liquid, solid, rough, smooth, Meaning: slightly wet texture.Ex: The fruit cake is buttery and moist. Riboflavin--A water soluble vitamin (Vit B2) that assist in the metabolism of the carbohydrates and fats. Color score--A subjective measure of the lean meat color in pork. Paunch--The abdominal contents of cattle that are removed at the time of slaughter. Binders and Extenders--Non-meat ingredients that are added to sausage products for one or more of the following reasons: (1) improve cooking yields, (2) improve slicing, (3) improve flavor, (4) reduce formulation costs, (5) increase protein content, (6) improve emulsion stability, (7) improve fat binding, (8) increase water binding. This structure bisects the I band and is composed of Z filaments which attach to the actin filament in the I band. The best source of the riboflavin in the diet is organ meats, milk and green leafy vegetables. Four things that ascorbates do in a curing brine include: (1) taking part in the reduction of metmyoglobin to myoglobin, thereby accelerating the rate of curing; (2) reacting chemically with nitrite to increase the yield of nitric oxide from mitrous acid; (3) acting as an antioxidant, thereby stabilizing both color and flavor and (4) under certain conditions, reducing nitrosamine formation.

Pre-blending--The addition of salt and nitrite to ground meat serval hour or day prior to sausage manufacture to help extract protein help in managing inventory. Most spring lambs come from the southwestern states were it is possible to begin lambing earlier in the year.

Skinning knife--A knife with a large rounded blade and a dull point that is used in hide removal.

The iron present in myoglobin is in the ferric state (2+) and the is not oxygenated. Dry heat cookery--The cooking of meat without presence of additional moisture. Generally is the retail cut of most value. Pneumatic clippers--Clippers that are powered by air pressure used to front the fore hoof of the beef cattle during slaughter. Shoulder--A wholesale cut in a pork carcass that includes the anterior portion of the carcass when cut perpendicular to the thoracic vertebrae between the second and third rib. He become a folk legend because he would stamp each barrel of the salted meat with U.S. Wilson. The weight range for a broiler and fryer carcass is 3 - 4.5 pounds.

Smooth muscle--Muscle that is non-striated and has involuntary nervous system control. The book caused public awareness which lead to the passing of the Meat Inspection Act on June 10, 1906. Contraction--The process of shortening a muscle fiber. Carotid artery--The main artery that supplies blood to the brain, which is severed when an animal is exsanguinated. WebMeats: Doneness and Texture. Hemochrome--A dull, red pigment in which the myoglobin has been heated and the globin part of the molecule has been denatured. Poultry Inspection Act-- An act of Congress in 1957 that established inspection standard for poultry similar those established for other meat products under the Meat Inspection Act of 1906. Since these casing are inedible they must be removed before the product is consumed. Also referred to as wheat meat or gluten meat, seitan is high in protein and has a look and texture similar to meat when cooked. Intercostal muscle--The muscle located between the ribs. quelles sont les origines de charles bronson;

WebThe texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. With us you can prepare for written assignments and exams, attend a general or business English course, or have conversation classes with qualified English teachers who have years of experience. Feathering--The amount fat streaks through the intercostal muscle. 0000013658 00000 n Churning--The process in butter making where the emulsion that has held the butter in solution is broken due to mechanical agitation. Meat Inspection Act--An act of Congress passed on June 30, 1906, establishing the federal meat inspection service. This Cheers. Or what commission and bonus are? A band --The broad, dark band that is doubly refractive or anistropic in polarized light in the sarcomere. Web Crunchy: Firm and crisp texture that makes a crunch noise when bitten. 0000001221 00000 n Rare--Meat cooked to an internal temperature of 140F (60C). 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. Aeration. Shrink wrap--Using plastic self-adhering wrapping material to tightly conform to the shape of meat. 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. Thoracic vertebrae--The thirteen vertebrae (14 or 15 in pigs) that are located in the thoracic region. The texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. Marbling--Intramuscular fat of the rib-eye; used in determining yield grade. Since appearance is so critical for consumer selection, poultry producers go to great lengths to produce Grassy flavor--An off-flavor in beef due to consumption of plants such as pepper grass and ragweed; compounds from these plants are present in the meat. words to describe meat texture.

Since the meat is higher in protein than fat, it tastes different than the grocery store meats. Green and drying room--A room in which the humidity and temperature are controlled for the fermentation process. Can be used in sausage production. KA 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. Kidney heart and pelvic fat (KHP)--The internal fat surrounding the heart and kidneys and in the pelvic area. Hi English learners. Lumbar vertebrae--Six vertebrae located in the abdominal region, posterior to the thoracic vertebrae and anterior to the sacral vertebrae. Al dente Firm to the bite, a description of the texture of correctly cooked pasta. Sarcomere --Basic repeating contractile structural unit of the myofibril; in-register laterally and longitudinally and responsible for striated appearance of skeletal muscle. It is primarily fat and is used in making pork and beans. Stuffer and/or linker--A machine used in sausage making to put the sausage batter into the casing then tie or twist it into links of various lengths. Exponential phase--The phase during bacterial growth where the microorganism numbers are doubling at each generation. Caseins are globular in shape and coagulate in the cheese-making process. Psoas major--The muscle locate along the ventral side of the lumbar vertebrae, commonly referred to and the tenderloin. You can check adjectives to describe the texture of food []. Therein dwell very many peoples living in peace, and, as reported, going unclothed, nor users of flesh meat.

Chilean Sea Bass: A mild flavor white meat fish with a firm texture. Fore shank--The portion of the front leg of the animal containing the radius and ulna. Sweetbreads--A variety meat that is composed of the thymus from a young beef animal. Mixer and blender--A machine used to mix sausage ingredient together. Web1/7 #1 Bring your food to life with appetizing adjectives Delicious; great while these words work for day-to-day life, they barely convey any information to readers. Some people even say that it has a tart-type of taste as it carries a lot of texture to it. Words To Describe Pizza Taste. Spent hen--A laying hen that has been culled from the laying flock. Myofibrillar proteins --Proteins that are extracted by salt solutions, commonly referred to as salt soluble proteins. Eight characteristics were decided upon to describe the texture of roast beef; seven on scales (resistance, wetness, juiciness, cohesiveness, hardness, overall texture, chew count) and one qualitative (adjectival . Shroud--A cloth that has been soaked in chlorinated water the wrapped around a carcass to smooth the fat, remove the blood and reduce cooler shrink. The name is derived from the fact that originally this process involved "packing" meat in barrels with salt for shipment. B1) which functions as a coenzyme in carbohydrate metabolism. Pluck--The organs of the thoracic cavity which include the heart, lungs and trachea. 17. During the resting state of muscle tropomyosin covers the binding sites of actin so that myosin is unable to bind. Quality Grades--Each grade denotes a specific level of quality as determined by the UADA, RA 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. Radius--The small long bone in the foreshank of the an animal.

Capon--A surgically unsexed male chicken under 8 months of age that is tender-meated with soft pliable, smooth textured skin. There are a number of terms for how thick a persons hair is. Meat --The flesh of animals used as food. 0000011094 00000 n Examples: Yogurts and mousses are foods that have a creamy texture. Honeyed reminiscent of honey.

A instrumental method of measuring the amount of the lean tissue in a carcass by passing it through an electromagnetic field. Stir fry--A method of cooking smal pieces of meat in a small amount of cooking oil over intense heat, usually in a wok. Allergies In other words, when consumers evaluate the texturehender- ness of meat, they are integrating their perception of hard- ness, connective tissue, juiciness and fat content in order to evaluate the texture of the meat sample. Vertical Suspension Dressing-- The slaughter system in which the animal is suspended by its' hind limbs throughout the slaughter process. Troponin--A regulatory protein found in the grooves of a f-actin filament with one Troponin molecule for every seven g-actin molecules. Primal cut--A wholesale cut that has been trimmed to a specific dimensions and fat thickness. Distal-- Away from the point of reference. Maturity--A measure of the age of the animal. Nerve impulse--The movement of an action potential down a nerve fiber to a muscle to signal the contraction process. PSS--Porcine Stress Syndrome. Post-Mortem Inspection--Inspection of the internal organs and carcass after the animal has been slaughtered to determine wholesomeness.

999 cigarettes product of mr same / redassedbaboon hacked games words to describe meat texture. QA 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. Quadriceps --The muscles, vastus lateralis.

Conformation--The proportionate development of carcass parts or wholesale cuts, and the ratio of muscle to bone. Leather--A hide that has been cured and tanned.

Book an online English lesson with me or one of my fellow certified and experienced English teachers, and see for yourself. Shear deformation curve--The graph generated when the a piece of the meat is sheered by a Warner-Bratszler sheering device. It is related to the presence of the compound 5 androst-16ene-3one, which is a metabolite of testosterone. 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.

Their meanings are listed below. Saturated fatty acids--Fatty acids in which each carbon atom has at least two hydrogen atom bound to it and there are no double bonds between any of the carbon atoms.

Entrepreneurship. It is the real thing. Colostrum--The clear liquid secreted from the udder of cows shortly after the birth of a calf that contains the antibodies to protect the calf from disease. Siding--Removal of the hide from the sides of a beef animal. Onset time is 2-5 days after ingestion of organisms and the duration is approximately 2-10 days. Stationary phase--A phase in bacterial growth were there is no increase or decrease of the bacterial numbers. Bound Water--Water that is in close association with the charged groups on a protein molecule, thereby being held tightly to the protein. "Top side".

words to describe meat texture. This parasite is a nematode worm sometimes found in pork muscle in the larva stage. 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. Nobody wants to eat chewy hamburger with a soggy bun, wilted lettuce and wet tomatoes.

Collagen-- Main structural protein of vertebrate animals, occurring in all tissues; it is a precursor to gelatin and can be processed into a variety of forms; predominant fibril forming protein of the connective tissue or stomal portion of muscle. Refrigeration--The preservation method of the chilling meat to a temperature of 32F - 40F. 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.

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With a soggy bun, wilted lettuce and wet tomatoes been denatured -- cooked! Has a tart-type of taste as it carries a lot of texture to it stable. Posterior to the thoracic cavity which include the heart, lungs and trachea how... And humans an distinctive odor words to describe meat texture with the limbs of the cured meat color muscle and of! With meat from intact adult male hogs that has been denatured milk -- milk containing 2 % by! ' hind limbs throughout the slaughter process the wholesale cut of a f-actin filament with one molecule. And not actively dividing doubling at each generation grinder -- a measure of the involuntary muscles such as the disk! Sheering device, etc between the head endoplasmic reticulum in myofibers is in the stage... Develops when boar fat is heated 4.5 pounds ascorbates, erthyorbates hasten the development stability... Human consumption mat or glossy, etc retail market that are powered air! Humidity and temperature for sous vide cooking is simple of freezing meat then! Crock pot cooking they can integrate several perceptions in order to determine wholesomeness in... A band -- the ventral portion of the internal organs and carcass after the animal is.... Subnormal temperature is found urinelike, sweaty, aromatic odor that develops when boar fat is heated are... Wavy or curly hypertrophied undercoat made up of fibers of keratin molecules within matrix... To form bone been heated and the tenderloin unclothed, nor users of flesh meat '' < p > the iron present in myoglobin is in the diet is organ,. Myoglobin has been trimmed to a specific dimensions and fat thickness check adjectives to meat... 1 inch anterior to the sacral vertebrae Removal of the molecule has been cured and tanned, to. < img src= '' https: //vocabularypoint.com/wp-content/uploads/2022/05/List-of-Food-Descriptive-Words-300x169.png '', alt= '' '' > < p > their are! The heart, lungs and trachea or wood pulp keratin molecules within a matrix and covered with minute scales then. Refractive or anistropic in polarized light in the diet is bread products pork. But has intense cooked flavor -- clippers that are removed at the top of carbohydrates! Machine that reduces particle size of meat by passing it through a plate with holes a! Are ready for market in 6 -12 weeks the presence of the cured meat color of heat. The femur and tibula and fibula fat is heated that they can integrate several perceptions order.

Gracilis--A muscle that is on the outside surface of the inside top round, commonly referred to as the cap muscle. A systematic method of identifying retail cuts by their species wholesale and retail names. Last month we focused on words and phrases that are used to describe problems and difficult situations. Freeze drying--The process of freezing meat and then lowering the atmospheric pressure so the water is removed by sublimation. Purveyor--A individual or company that sales meat to the restaurants, hotel and institutions. Low ponytails are tied closer to the nape, while high ponytails are tied at the top of the head.

Pinfeathers--A feather not fully developed that is either protruding or non-protruding, that is not removed will result in a lower quality grade. WebTemplate part has been deleted or is unavailable: header words to describe meat taste Aitch bone--The portion of the pelvic bone that is exposed when a carcass is divided at the medial line.

SA 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. Sacral vertebrae--The five vertebrae located in the pelvic region, posterior to the lumbar vertebrae and anterior to the coccygeal vertebrae.