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Meat
Animal tissues suitable for human consumption.
Processed Meats
Combination of meat and non-meat ingredients.
HACCP
Hazard Analysis Critical Control Point system for food safety.
Fresh Sausages
Uncooked sausages made from fresh meat.
Cured Sausages
Sausages preserved with curing agents like salt.
Deli Style Products
Pre-cooked, sliced meats for sandwiches.
Fermented Products
Meats that undergo fermentation for preservation.
Dry-cured Products
Meats preserved by drying and salting.
USDA Regulations
Government guidelines for meat processing standards.
Salt Peter
Potassium nitrate used in curing meats.
Refrigeration
Cooling technology that enhances meat preservation.
Federal Meat Inspection Act
Law ensuring meat safety and quality.
Starter Cultures
Bacteria used to ferment meat products.
Meat Microbiology
Study of microorganisms in meat processing.
Processing Techniques
Methods used to prepare and preserve meat.
Added Ingredients
Substances included to enhance meat products.
Meat Quality Evaluation
Assessing meat for consumer and analytical standards.
Meat Composition
Analysis of meat's nutritional and physical properties.
Historical Preservation Techniques
Methods like drying and salting used historically.
Cave Man Diet
Early human diet primarily consisting of meat.
Agricultural Development
Advancements allowing for specialized meat production.
Cured Meat Innovations
Technological advancements improving meat curing processes.
Meat Industry Publications
Trade journals covering trends in meat processing.
Community Food Practices
Cultural methods of food gathering and preservation.
