Meat, Poultry and Eggs Processing

Describe the production of meat from cattle, pigs and poultry

Identify meat products from cattle, pigs and poultry

List five factors affecting meat tenderness

Describe the cooking of meat

Discuss the production of meat substitutes

Identify quality grading of meat

Describe egg production

Identify factors affecting egg quality

Discuss egg grading

Key Terms To Know

Aging

Albumen

Antemortem

Blood spot

Bromelin

By-products

Cold shortening

Curing

Deboning

Electrical stimulation

Eviscerated

Ficin

Integrated

Julian date

Marinating

Mechanically separated

Myoglobin

Offal

Papain

Postmortem

Processed meats

Rigor mortis

Smoking

Textured protein

Vitelline membrane

Yield grade

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