| A | B |
|---|
| Albumen | Provides high-quality protein containing all the essential amino acids; also known as egg white |
| Blood Spot | Also called meat spots; occasionally found on an egg yolk. |
| By-Products | Secondary or incidental products from a manufacturing process |
| Curing | Preservative method; More often used for flavor & color enhancement |
| Cold Shortening | A carcass that is chilled too rapidly; leads to toughness |
| Eviscerated | Removal of the internal organs |
| Julian Date | A number- 1 through 365-indicating day of the year |
| Marinading | Soaking in a prepared liquid (oil and acid mixture) for a time; tenderizes & seasons |
| Offal | Parts of a carcass that are considered by-products |
| Processed Meats | Combined with other spices and additives to form a new product such as hot dogs, sausage, bologna, and jerky |
| Smoking | Preservation method for meat that inhibits microbial growth, protects fat from rancidity, contributes to the characteristic color, and creates unique flavors in processed meats |
| Textured Protein | Products that are usually at least 50% protein and contain the eight essential amino acids and vitamins and minerals found in meats |
| Vitelline Membrane | The covering of the yolk of an egg |
| Yield Grade | Classifies carcasses on the basis of the proportion of usable meat to bone and fat, and are used in conjunction with quality grades to determine the monetary value of a carcass |
