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