Principles of Meat Processing
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90 Terms
Smoked Meats
Enhanced
Deep Basted
Comminuted
Sausage
Meat Curing
Salt
Nitrate
Reductants
Phosphates
Seasonings
Bone Scour
Curing Brine
Pickle
Immersion Curing
Artery Pumping
Stitch Pumping
Multiple Stitch Injection
Dry Cure
Tumbling
Massaging
Salt-Soluble Proteins
Maceration
Nitric Oxide Myoglobin
Nitrosylhemochromogen
Nitric Oxide
Residual Nitrate
Cure Accelerators
Oxymyoglobin
Metmyoglobin
Autoreduction
Naturally Cured
Light Fading
Hemichrome
Nitrate Burn
Nitrosamines
Comminution
Meat Batter
Meat Grinder
Bowl Chopper
Emulsion Mill
Flaking Machine
Blending
Preblending
Swelling
Emulsification
Dispersed Phase
Continuous Phase
Emulsifying Agent
Hydrophilic
Hydrophobic
Fat Pockets
Fat Caps
Variety Meats
Mechanically Separated (species) Meat
Advanced Meat Recovery Systems
Surimi
Bind
Filler Meats
Emulsifying Capacity
Moisture Protein Ratio
Added Water
Protein Fat-Free
Natural Juices
Water Added
Ham and Water Product w/ X Percent Added Ingredients
Extenders
Binders
Fillers
Spices
Seasoning
Aromatic Seeds
Herbs
Microground
Ethylene Oxide
Irradiation
Sweeteners
Dextrose Equivalent
Flavorings
Food Allergies
Alkaline Phosphate
Molds
Casings
Stuffing
Coextrusion
Desinewing
Restructured Meats
Liquid Smoke
3,4-benzopyrene
Case Hardening
