Products Vocab Crossword
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Down:
1) Breed-specific pork brands - sometimes referred to as heirloom or heritage breeds (Berkshire, Duroc)3) Specifics are monitored and verified by 3rd party (USDA) - live animal (hide color) and carcass traits (marbling + yield traits)4) Marbling, Lean Maturity, Skeletal Maturity5) No artificial ingredients or added color, no more than minimally processed; label needs to include a qualifying statement what natural means10) Breed Specific, Company Specific (selection criteria such grade, marbling, size, types of feed allowed, antibiotic and hormone use), Store Branded (produced specifically particular supermarket chains often by particular beef processor)11) Applied to meat and meat product labels derived from cattle that were only (100%) fed forage after weaning, never confined to a feedlot, no grin or grain by-products, must have continuous access to pasture during the growing season until slaughter14) Young - Prime, Choice, Good, and Utility (95-98% grade Prime and Choice in the US); Combines and balances Flank streakings, maturity factors, conformation17) <54.4%20) Modest marbling or higher, medium or fine marbling texture, "A" maturity; Consistent Sizing (10-17 square inches ribeye area, <1,100 pound HCW, < 1 inch backfat); Quality Appearance and Tenderness (superior muscling - restricts influence of dairy cattle, practically free of capillary ruptures, no dark cutter, no neck hump exceeding 2 inches - Bos indices tenderness issues) |
Across:
2) Predict the percent of carcass in semi-boneless, closely trimmed (<0.1 inch) leg, loin, rack, and shoulder; Lamb yield grades are based on external fat measured opposite the ribeye at the 12th rib; 1 (highest cutability), 2, 3, 4, 5 (lowest)6) Ex: Humanely Raised, Thoughtfully Raised, Raised with Care, Ethically Raised - FSIS does not define welfare claims, so claims must include 1. name of the entity that established the standard and 2. additional terminology explaining the meaning to consumers7) Grain Finished - cattle spend most of their lives grazing on pasture, then spend 4-6 months in feedyard; Grass-finished - cattle spend their entire lives grazing on pasture8) Name of Cut: Industry adopted standardized list - Uniform Retail Meat Identity Standards (URMIS), Three Parts: meat species, wholesale cut, retail cut9) = % bone-in, closely trimmed four lean cuts (ham, loin, Boston butt, picnic shoulder); US Grade = (4 x LRBF) - MS12) (IMF - Intramuscular fat) As it goes up, flavor and overall liking generally increase, used along with maturity to predict palatability (tenderness, juiciness, and flavor of cooked product)13) Fat thickness (12th rib) = Preliminary Yield Grade (PYG), Ribeye Area (REA), Kidney Pelvic and Heart Fat (KHP), Hot Carcass Weight (HCW)15) 57.4%-60.3%16) 51% solid black hided, horned or polled, carcass excluded based on dairy conformation or brahman influence18) Product Name, Official Inspection Legend with East. #, Address Line, Net Wt. or Quantity Statement, Ingredient Statement (in oder of predominance, list any allergens), Handling Statement (perishable product preserved by chilling, perishable cooked product shipped hot), Nutritional Info, Safe Handling Instructions (raw/partially cooked products requiring cooking steps, graphics mandated)19) Predict the tenderness, juiciness, and flavor of the cooked product21) Bone Ossification - tips of spinous processes of the vertebrae change from cartilage to bone as the animal advances in maturity; Chronological Age + Environment = Physiological Age (stress, diet, gender - differences in growth/maturity patterns); Progresses from Hindqaurter (rear of animal) -> Forequarter (front)22) Required for: whole muscle cuts and ground meat from lamb, goat, and chicken, wild and farm raised fish and shellfish; currently not mandatory for beef23) Include sodium nitrate/nitrite or potassium nitrate/nitrite24) >60.4%25) 54.4%-57.3%26) Predict mutability or the portion of the carcass in boneless, closely trimmed retail cuts27) US Utility - extremely soft fat and/or lean, pale or dark color, thin soft bellies; pork carcasses are not ribbed, so we do not use the loin to determine if quality is acceptable28) As animals age flavor intensifies, tenderness decreases, color darkens, lean maturity (lean color and texture, myoglobin accumulates in muscle) |
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