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