Introduction to Meat Science

These flashcards cover key terms and concepts introduced in the Meat Science course, providing definitions and explanations relevant to the subject.

Meat

The edible parts of an animal, including muscle, fat, organs, skin, and connective tissue.

Carcass

The portion of the animal that remains after removal of the head, covering, internal organs, and feet.

Quality Grade

A classification predicting the overall eating experience based on factors like palatability, tenderness, juiciness, and flavor.

Yield Grade

A prediction of the percentage of the carcass weight that will produce boneless, closely-trimmed retail cuts.

HACCP

A system that helps ensure food safety by analyzing potential hazards and establishing critical control points.

Antemortem Inspection

The first step in the slaughter process, assessing the health of the animal before slaughter.

Exsanguination

The process of rapid blood loss, severing the jugular vein or carotid artery, which is a key step in slaughtering.

Dressing Percentage

The ratio of carcass weight to live weight expressed as a percentage, varying between species.

USDA

United States Department of Agriculture, responsible for regulating and ensuring the safety of meat products.

FSIS

Food Safety and Inspection Service, a branch of the USDA that oversees meat safety inspections.