TERMINOLOGIES

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Across
  1. 5. - Allowing meat to mature for improved tenderness and flavor.
  2. 8. - Removing the internal organs.
  3. 9. - Sealing meat in containers for storage and transportation.
  4. 11. - Removing excess fat, gristle, and other undesirable material.
  5. 13. - Preserving meat using salt, sugar, and often nitrates or nitrites.
  6. 14. - Storing meat at low temperatures to maintain freshness.
  7. 16. - Examining carcasses and organs for safety.
  8. 18. - Draining blood from the animal's body.
  9. 19. - Rendering an animal unconscious before slaughter.
Down
  1. 1. - Practices and procedures to prevent foodborne illnesses.
  2. 2. - The complete removal of blood from the carcass.
  3. 3. - Hazard Analysis and Critical Control Points, a systematic approach to food safety.
  4. 4. - The stiffening of muscles after death.
  5. 6. - Edible or non-edible products derived from animals.
  6. 7. - The process of converting animal tissues into tallow, oils, or fats.
  7. 10. - Rendering an animal immobile prior to stunning.
  8. 12. - Assessing the quality of meat based on factors like marbling, color, and texture.
  9. 15. - Removing inedible parts like hide, hair, and hooves.
  10. 17. - Dividing carcasses into smaller cuts.
  11. 19. - Flavoring and preserving meat by exposing it to smoke.