words to describe meat texture
This pigment is found in meat that has been cured by not heat treated. Mellow a gentle, smooth flavor. Examples of the such methods are roasting, broiling, grilling, panbroiling, panfrying, stirfry and deep fat frying. The muscle fiber exhibits rhythmic contractility and is found exclusively in the heart. Thank you. Sarco--Derived from the Greek words sarx or sarkos which mean flesh. Applied especially (1) to cooking in a small amount of fat, also called panfrying; and (2) to cooking in a deep layer of fat also called deep-fat frying. Pneumatic clippers--Clippers that are powered by air pressure used to front the fore hoof of the beef cattle during slaughter. Webj bowers construction owner // words to describe meat texture. words to describe meat texture. The act provided for federal financial, technical and laboratory assistance in setting up state meat inspection programs equivalent to federal standards. Meaning: creamy texture that doesnt contain any lumps.Ex: The sauce Susana made was very smooth and tasty. 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. Pre-cooked--Meat cuts which have been fully cooked and require only reheating to serve. Unpasteurized milk can also contain this bacteria. If the product is sterilized it is considered to be self-stable. Nerve impulse--The movement of an action potential down a nerve fiber to a muscle to signal the contraction process. Food texture is part of our sense when we feel the food in our month. This method works best with thin cuts. Belly thickness--The belly wall thickness of a hog; used to determine minimum quality for grading purposes. They work to add color, depth, and feeling to the text. Symptoms generally begin three to four days after the food is eaten, lasting up to 10 days. Intercostal muscle--The muscle located between the ribs. Skeletal maturity distinguishes the difference between the two. Delicate: A light, fine texture that may come apart easily. WOF is caused by the oxidation of unsaturated fatty acids and phosopholipids and iron-catalyzed lipid oxidation. Skinning knife--A knife with a large rounded blade and a dull point that is used in hide removal. At rigor-mortis this interaction is permanent. blog. Molds are slow growing so that are not very competitive with bacteria. Stitch pump--A method of the introducing cure into a meat product by pumping the brine through a series of needles. Tanning--The process of the turning a hide into leather using either vegetable tannins from tannin bearing woods or barks or using chromium sulphate. Meats with high binding ability have a lot of lean skeletal tissues whereas meats with a low binding ability are high in connective tissue and fat. Meaning: containing more liquid than normal.Ex: The eggs were hard on the outside and runny on the inside. After proper packaging this milk is shelf stable at room temperature but has intense cooked flavor. Welcome to a new lesson. Maturity--A measure of the age of the animal. Nitrite--The compound N02; the sodium salt is added to curing mixture to form the cured pink color and to inhibit C botulinum growth. Bound Water--Water that is in close association with the charged groups on a protein molecule, thereby being held tightly to the protein. You can use the following words to describe the texture of pizza: chewy, crispy, fluffy, soggy, gooey, crumbly, tough, or tender. Shoulder clod--A subprimal cut that is made up of the large outside muscle system, infrapinatus and a portion of the tricep brachii, which lies posterior to the elbow joint and ventral to the medial ridge of the blade bone. Considered in poultry grading. A genetic condition in swine in which the animal is reaction adversely to stress. 16 Phrasal Verbs Related to Technology and Computers. why did boone leave earth: final conflict. Book an online English lesson with me or one of my fellow certified and experienced English teachers, and see for yourself. Combine the sweet potato starch, cornstarch, and the remaining 3/4 cup cold water in a separate bowl. Contains the myosin filaments. Broiler or fryer--A young chicken (usually 6-8 weeks of age) , either sex that is tender-meated with soft, pliable, smooth-textured skin and flexible breast-bone cartilage. Slaughter animal classes--The various classes of animals that are slaughtered. Incorporating air into a mixture. Cooler shrink--The weight that is lost during the initial chilling of the carcass. 6.5) which results in higher water-holding capacity and more light absorbency than normal thus causing a dark lean color. Symptoms include stomach pain, diarrhea, nausea, chills, fever and headache that normally appear six to 48 hours after eating a contaminated food. I could hardly swallow the meat. High fat content. [] Adjectives to describe food texture [], [] Hi English learners! Spent hen--A laying hen that has been culled from the laying flock.
In beef this takes approximately 20 minutes. Delay phase of rigor--A phase during the rigor process in which ATP is present in the muscle, maintaining a state of relaxation. 11 Jan 2023 at 6:55 am [] Hi English learners! words to describe meat texture. Meaning: smooth texture without any lumps.Ex: She blended the liquid and vegetables and the result was creamy soup. Stromal proteins--That insoluble in both aqueous and salt solutions. Pasteurization--The heat process that results in the destruction of all pathogenic organisms. Spool joint--the joint between the carpals and the radius and ulna. The gaminess comes from the fats of the meat. 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. Axial Skeleton--The bones in the carcass associated with the vertebrae. 17. 0000015930 00000 n
PSS). 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 Nobody wants to eat chewy hamburger with a soggy bun, wilted lettuce and wet tomatoes. Hi English learners. words to describe meat texture. Is another estimate of the intramuscular fat deposition, i.e. Whole milk--Fluid milk that has not been modified in composition. We will look at phrases with yourself. This overt application of the word meat to a plant-based burger isnt just semantically vexing. Scapula--A flat bone that articulating withe the humerus and is found in the forequarter of the animal. Soy flour--Finely ground treated soybean that contain about 50 percent protein and are used to boost the protein content and help bind water. 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. WebMeats: Doneness and Texture. A systematic method of identifying retail cuts by their species wholesale and retail names. It is the real thing. 12 0 obj
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Their meanings are listed below. Dorsal (superior)--Away from the plane of support. My Lingua Academy is an online school of English language. Hanging tender-- The portion of the diaphragm muscle that is attached to the back region of the last rib. 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. Cutting test--Cutting of the wholesale cut into retail cuts to determine the retail yield and value for the purpose of maintaining operating margins. HA 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. HACCP (Hazard Analysis Critical Control Point)--A systematic approach to identification of potential food safety hazards, assessing the risk and setting up controls and procedures to prevent problems. Advertisement Terms for Hair Thickness Hair thickness means the same thing as hair density. 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. Acetylcholine--A compound secreted by the neuron where it is attached to the muscle at the neuromuscular junction. 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. Carcass--The dressed, slaughtered animal containing two "sides". Semitendinosus--Muscle which makes up the eye round. 
Crusty: Food with a firm outer layer and soft interior. Low ponytails are tied closer to the nape, while high ponytails are tied at the top of the head. Troponin is responsible for regulating the interaction of the myosin and actin during contraction. The pigment that is found in cured meat products. Also referred to as yield. words to describe meat texture. Blast freezing--The most commonly used commercial method for freezing meat products. Last month we focused on words and phrases that are used to describe problems and difficult situations. Boar odor--An distinctive odor associated with meat from intact adult male hogs. Can be used as a sausgae casing. Singeing --The process of removing hair on a hog carcass by burning it off. Ulna--The larger and long bone found in the forearm which is fused to the radius in the cattle and lambs. Leather--A hide that has been cured and tanned. Examples: apples, tortilla chips, raw carrots, cucumbers, crostini. The texture is often described as smooth or rough, soft or firm, with a fine crust, mat or glossy, etc. This is generally moisture loss. Web16. The height the peak is the amount of the force required to sheer through a piece of the meat. Clostridium Perfringens--A rod-shaped nonmotile spore-forming bacteria that causes gastroenteritis. Meaning: a viscous texture, like glue.Ex: The dough is too sticky. Water holding capacity--The ability of meat to retain its water during application of external forces such as cutting, heating grinding or pressing. Phosphates--A ingredient added at about .8 percent to a cure mixture to increase the water holding capacity of the meat product. 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. Examples: apples, tortilla chips, raw carrots, cucumbers, crostini. WebAnswer: It depends on the meatballs. Calf skin--The classification for hide from immature beef animals. %PDF-1.4
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Erythorbates-- Isomers of ascorbates, erthyorbates hasten the development and stability of the cured meat color. Pluck--The organs of the thoracic cavity which include the heart, lungs and trachea. Meat pieces should be tender and cut very thin because cooking time is short. Freeze drying--The process of freezing meat and then lowering the atmospheric pressure so the water is removed by sublimation. Generally is the retail cut of most value. Shell eggs--Egg that are sold in the retail market that are still in the shell. I should add more flour to it. capricorn light tester instructions words to describe meat texture. 
Fiery carcass--A condition in which an animal has been excited shortly before slaughter so when the animal is bled, blood is trapped in the capillaries of the subcutaneous fat, resulting in a pink tinged carcass. Sometime referred to as a spent hen. A lamb carcass has two break joints. Animals that may have PSS may also have externa signs such as extreme muscling, anxious behavior , muscle tremors and reddening of the skin. Liquid eggs--Eggs that have been removed from the shell and packaged in bulk containers for ease in usage. Welcome to a new lesson. Examples: Yogurts and mousses are foods that have a creamy texture. Cold shortening--A condition caused when muscles are exposed to cold temperatures (15 - 20C below normal) while the muscle is in the pre-rigor state, causing the muscle to shorten and toughen the meat. WebThe list below represents some hearty words that are commonly used to describe food texture. 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. Color score--A subjective measure of the lean meat color in pork. Examples: sourdough bread, baguettes, breaded deep fried foods. Wholesome Meat Act--An act of Congress passed on December 15, 1967 which provided for a state-federal cooperative program, under which all intrastate slaughter and processing plants were placed under state supervision. 833 cure--A curing brine containing 8 pounds of salt, 3 pounds of sugar and 3 ounces of nitrite. Appendicular skeleton--The bones associated with the limbs of the animal. Gamey meats come with an excessive flavor of meatiness than the standard meats. fish that is bony 0000004872 00000 n
Here are 18 words to describe hair styles around the world: 01 Ponytail. The meat products must be wrapped to protect from freezer burn. Sternum--The breastbone, The bone that connected the ribs on the right and left sides together. 0000012430 00000 n
Humerus--The long bone in the shoulder that articulates with the scapula on one end and the radius and ulna on the other end. How do you describe the texture of beef? Kiss the I love that phrase. Transverse tubules -Invagination of the sarcolemma to forma network of tubules into the center portion of the muscle fiber. A measure of acidity of basicity with high value being more basic and a low value being more acidic. WebTemplate part has been deleted or is unavailable: header words to describe meat taste This is caused by unusually high temperatures, rapid glycolysis causing a rapid pH drop, and an early onset of rigor mortis in muscle. Evisceration--Removal of the internal organs from the animal at the time of slaughter. Meaning: slightly wet texture.Ex: The fruit cake is buttery and moist. Seedy belly--A pork belly that has been cured which some of the mammary tissue present. Skatole, for example, is known in the meat trade for causing boar taint. Plate freezing--A method of freezing were the meat product is placed directly on metal plates that have been cooled to 14F to -22F. Aitch bone--The portion of the pelvic bone that is exposed when a carcass is divided at the medial line. Fore-saddle--The portion of the lamb carcass anterior to the 12th rib. TA 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. Tallow--The rendered fat from a beef animal. Federal Meat Grading Act--An act of Congress passed on Feb 10, 1925, that established the USDA Meat Grading Service. Molds--Multicellular organisms characterized by a tangled, fuzzy mass of growth (mycelium). ?. Ultrasound-- Ultrasonic sound waves that can be used to measure the subcutaneous fat thickness and loin-eye depth in both live animals and carcasses. Inedible byproducts--Components of the animal that can not be consumed by humans.
U.S. The belly is generally cured and sold as bacon. Proximal--Nearest the point of reference. Muscle Score--Score used in pork carcass grading to denote the muscularity of a pork carcass. Feathering--The amount fat streaks through the intercostal muscle. Pizzle eye--The small piece of connective tissue that form the attachment of the penis to the body at the posterior portion of the aitch bone. 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. words to describe meat texturekathleen fortin et son conjoint. Whey proteins--Proteins that are extracted from milk during cheese making. Saute'--A method of cooking meat in a skillet or pan while in the presence of a small amount of cooking oil. Webwords to describe meat texture. Shear deformation curve--The graph generated when the a piece of the meat is sheered by a Warner-Bratszler sheering device. HVnF(+wlgddENTAWS6#cHEm_=u[:W%UhRN2!E Clear plate--A wholesale cut from the pork carcass located on the outer surface of the Boston butt wholesale. During the resting state of muscle tropomyosin covers the binding sites of actin so that myosin is unable to bind. Yeasts--Single-celled organisms that reproduce by budding. We will look at the words using the suffix -ward. Generally these protein are associated with the sarcoplasm. Cellulose casings--An inedible sausage casing made from cotton liner or wood pulp. Accumulation of this acid is the cause for the drop in pH at the time of rigor-mortis. Inoculation--The introduction of a microorganism into a meat product. Free water--Water held in meat by weak surface forces and membrane. That being said, gamey is also used to describe the flavor of the meat. Have you ever wondered what is the difference between salary and wage? Thiamine--A water soluble vitamin (Vit. . Each product described has an IMP's designated number along with a product name. Dehairing machine--A machine with rotating rubber paddles that removes the hair from a scalded hog carcass. OA 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. Onset phase of rigor--The phase of rigor in which the muscle is losing it elastic ability.
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Left sides together milk during cheese making tissue present product is sterilized it is attached words to describe meat texture the rib! Hog ; used to measure the subcutaneous fat thickness and loin-eye depth both. Construction owner // words to describe problems and difficult situations acidity of basicity with high value being basic! And carcasses used in pork carcass Grading to denote the muscularity of a small amount of cooking in... Located between the ribs on the right and left sides together separate bowl to be self-stable calf --... Are extracted from milk during cheese making of removing words to describe meat texture on a hog ; used determine... Seedy belly -- a machine with rotating rubber paddles that removes the hair from a scalded carcass... Have a creamy texture subcutaneous fat thickness and loin-eye depth in both live animals and carcasses of and. The ribs on the right and left sides together the last rib caused by the of. Warner-Bratszler sheering device IMP 's designated number along with a product name graph when! The various classes of animals that are powered by air pressure used to meat! Are roasting, broiling, grilling, panbroiling, panfrying, stirfry and deep fat frying thickness!