COMMON METHODS OF MEAT PROCESSING

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Across
  1. 3. Application of salt, sugar, and preservatives to extend shelf life.
  2. 5. USDA-approved ingredients in meat and poultry products that add texture.
  3. 7. removal of moisture from meat
  4. 9. Used in ice creams to prevent it from melting too quickly.
  5. 11. Exposure of meat to wood smoke for preservation and flavor.
  6. 15. Food additive used to help stabilize mixtures, like oil and vinegar.
  7. 19. Method of dehydration using salt to withdraw moisture from meat.
  8. 20. Process of removing moisture content into ice and gas without passing the liquid state.
Down
  1. 1. Substance counteracting the astringent quality of salt in curing.
  2. 2. Hermetic sealing of foods in cans and jars.
  3. 4. drying: Drying at a room temperature of 110 to 120 degrees Fahrenheit.
  4. 6. Exposure of meat to a temperature range of 0 to 32 degrees Fahrenheit.
  5. 8. nitrate: Common preservative used in cured meat products including bacon.
  6. 10. Substance added to foods to thicken or improve texture.
  7. 12. Application of salt, sugar, and other salitre(potassium nitrate) preservatives and adjuncts
  8. 13. Added for flavor and has antiseptic value, aids in prolonging shelf-life.
  9. 14. Color fixation agents responsible for the proper color in cured meat products.
  10. 16. Synthetic food emulsifier used in ice creams.
  11. 17. Transfer of extremely large energy to affect rapid biological and chemical changes.
  12. 18. Natural emulsifier found in apples and used in jams and jellies.