a material containing or consisting of carbohydrates, fats, proteins, and supplementary materials ,such as minerals, used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy

substances that are necessary for the functioning of an organism

a chemical change that involves foaming as a gas is release

process whereby oxygen and carbon dioxide are adjusted to preserve or enhance particular foods

process of chilling or keeping cool

scalding food for a brief time before freezing

putting food in airtight containers and sterilizing the food to kill all living microorganisms that could cause spoilage

reducing the moisture content to inhibit growth of microorganisms

newest method of dehydration

processed by by precooking, evaporating water, and freezing

flexible packages consisting of two layers of film with a layer of foil in between them

relatively new procedure using gamma rays to kill insects, bacteria, fungi, and other organisms in food productin

amount of time before spoilage begins

surrounding the food with dry air in the oven or under the broiler

surrounding the food with hot liquid or by steaming, boiling, braising, or stewing the food

used to cook small amounts of foods by dry heat

uses electromagnetic waves to heat and cook food

heat food with the forced movement of hot air

dry food

preserve food by keeping smoke in contact with the food for prolonged periods

predominate protein in milk

water, protein, milk fat, lactose, minerals, cream, and vitamins

component of milk that contains up to 40% butterfat

made by exposing certain bacterial fermentations or by treating it with enzymes

made from skimmed milk

produced by removing large portions of water from the whole milk though a machine called a vacuum pan

produced by removing large portions of water from the whole milk though a machine called a vacuum pan

to kill and process or dress animals for market purposes

making the animal unable to sense pain

mechanical devices that confine the legs to prevent movement

to raise into position

large artery is severed

skin of the animal

organs located in the cavity of the animal

body meat of the animal

consists of the non-meat material that is converted to by-products

sides of the animal that is then washed with warm water under pressure

hot carcass wrapped with a large cloth

leave undisturbed for a period so that minor biological changes can take place while the beef cools

shipping meat in exposed halves, quaters, or wholesale cuts to be cut into retail cuts in supermarkets; this traditional method creates concern over sanitation, shrinkage, spoilage, and discoloration

the carcass is divided into smaller cuts, vacuum sealed, boxed, moved into storage, and shipped to retailers

also known as the disassembly process

made from scraps of meat that are not in suitable form for sale over the block

opening of the carcass and removal of the viscera

to burn lightly to remove hair

layers of fat inside the body cavity

the heart, liver, and gizzard of a bird

right and proper

term used to indicate the percentage or yield of hot carcass weight to the weight of the animal on foot

thymus and pancreatic glands. sold over the counter as variety or fancy meats

pickled rumen, or stomach of cattle and sheep. sold over the counter as variety or fancy meats

pharmaceuticals, inedible by-products, edible by-products, variety meats, retail beef

dried animal residue used as fertilizer and feed

chief constituent of the constituent of the connective tisues