| A | B |
|---|
| aging | a process to tenderize meat |
| yield | a grade that classifies carcasses based on quality and quantity of meat produced |
| antemortem | before slaughter inspection |
| bloodspot | spots found on egg yolks |
| bromelin | an enzyme found in pineapples that tenderizes meats |
| cold shortening | a carcass that is chilled too rapidly. causes toughness |
| curing | a preservation method used for flavor and color enhancement |
| deboning | emoval of the bone from meat |
| eviscerated | removal of internal organs |
| ficin | a meat tenderizer |
| julian date | a number that indicates the day of the year |
| marinading | soaking meat in a prepared liquid to help tenderize |
| myoglobin | the protein that is the primary color pigment of meat |
| offal | parts of the carcass that are considered by-products |
| papain | a vegetable enzyme for tenderizing meats |
| post mortem | after slaughter inspection |
| rigor mortis | the contraction and stiffing of muscles after slaughter |
| smoking | a meat preservation method the slows down microbial growth |
| vitelline | membrane that covers the yolk of an egg |
| albumen | egg whites |
