Meat Science

1. the removal of an animal's blood during the slaughter process
3. minute plant or animal life. Some cause disease; others are beneficial
7. curing the process of curing meat by rubbing the cure ingredients onto the surface of the product and allowing it to move into the product by osmosis
8. a protein substance found in tendons, connective tissue and bone
10. a physiological process following the death of an animal in which the muscles stiffen and lock into place
11. pumping a curing solution into a meat product
13. the most valuable cuts on a carcass, usually the leg, loin and rib
14. designates any food produced, killed, or prepared according to Jewish dietary laws
16. microbes that grow at higher temperatures 45-65 degrees C
19. microbes that grow at medium temperatures 20-45 degrees C
20. the putrefied state of foods
21. the process by which meats are hung in a cool environment for a specific period to improve the flavor and tenderness
24. grow without the presence of oxygen
26. the act of chewing food
27. microbes that can grow with or without free oxygen
28. the major parts of a carcass that are boxed and sold to wholesale distributors

2. the process of rendering an animal oblivious to pain during the slaughter process
4. a cloth used to wrap a carcass during the aging process
5. most common method of commercial freezing, utilizing high-velocity air and temperatures of -10 to -40 degrees C
6. the emission of energy through waves of subatomic particles
9. microbes that grow well in cooler temperatures, 0-20 degrees C
12. the backbone of an animal
15. a combination of dry curing and injection curing
17. a type of bacteria commonly found in the colon of animals
18. the technical term for fat tissue
22. grow only in the presence of oxygen
23. a food preservation process that uses low levels of radiation to kill pathogens in food products
25. any chemical change that involves the addition of oxygen