Quiz 1 Meat

Meat from a cattle over one year old

• pork

• beef

• veal

• chevon

It is composed of long, thin muscle fibers bound together in bundles

• Lean meat

• Connective tissues

• Collagen

• Elastin

Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts

• Veal

• Chevon

• Beef

• Pork

Flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest me

• Veal

• Chevon

• Pork

• Beef

What do you call to a slaughtered body of animals?

• Carcass

• Salvage

• Meat

• Beef

It is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

• Poultry

• Meat

• Seafoods

• Carcass

It is a white connective tissue that dissolves or breaks down by long, slow cooking with liquid.

• Elastin

• Collagen

• Fat

• Meat

It is the yellow connective tissue and is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding

• Elastin

• Collagen

• Fat

• Meat

Market form meat that is recently slaughtered, has not been preserved

• Frozen Meat

• Fresh Meat

• Cured Meat

• Processed Meat

It is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.

• Elastin

• Collagen

• Fats

• Muscle Fiber