Meat Science and Food Safety

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Across
  1. 2. large pieces into which a carcass is divided.
  2. 7. packaging which uses plastic wrapping over a product or tray
  3. 8. meat from calves under 150 pounds
  4. 10. meat from cattle with a live weight less than 700 pounds also known as calf
  5. 11. meat from calves under one year of age
  6. 12. thin myofilament in the sarcomere.
Down
  1. 1. smaller portions of primal cuts
  2. 3. cattle fed in a feedlot from 90 to 130 days, 750 to 850 pounds live weight.
  3. 4. basic muscle contractile units.
  4. 5. cattle fed in a feedlot for more than 130 days.
  5. 6. portion of meat sold in retail establishments such as grocery stores
  6. 9. thick myofilament in the sarcomere.