Meat science and food safety

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Across
  1. 3. basic muscle
  2. 4. meat edible muscle tissue
  3. 8. levels amounts of drug
  4. 11. packaging eliminates almost all the air
  5. 13. uses plastic wrapping over a product
  6. 14. intoxication produced by a pathogenic bacteria
  7. 15. cuts large pieces into which a carcass is divided
  8. 18. temperture temperture of meat in the center
  9. 19. soy proteins extracted proteins from soybeans
  10. 21. Hazard analysis critical point
  11. 22. period animal has not received a compound
  12. 23. veal meat from claves under 150 lbs
  13. 24. meat from a young sheep less than one year of age
  14. 25. meat from a sheep more than year of age
Down
  1. 1. burn dehydration of the sufaces tissues of a food
  2. 2. meat from calves
  3. 5. thin myofilament in the sarcomere
  4. 6. weight total weight of the food product
  5. 7. cuts large pieces of primal cuts
  6. 9. additives becoming a componet
  7. 10. danger zone foodborne pathogenic bacteria
  8. 12. thick myofilament in the sarcomere
  9. 14. infection term for sickness
  10. 16. fed cattle cattle fed in a feedlot
  11. 17. method of slaughter
  12. 20. compounds which absorb oxygen