Meat and Poultry Identification Terms

When muscle tissue temporarily becomes extremely hard and stiff.

• aging

• shrinkage

• rigor mortis

• render

A flexible but tough connective tissue found in ligaments and tendons, also called silver skin.

• Collagen

• Connective tissue

• Elastin

• Shrinkage

Resting time for meat and after slaughter.

• Aging

• Marbling

• Render

• Rigor mortis

The internal organs and extremities that are removed before an animal or bird is butchered, also called variety meats.

• Connective tissue

• Giblets

• Render

• Offal

An assurance of safety and wholesomeness, not an indication of quality.

• Inspection

• Marbling

• Quality grade

• Yield grade

An evaluation of traits related to tenderness, juiciness, and flavor.

• Inspection

• Quality grade

• Yield grade

• Render

A major division of the carcass.

• Marbling

• Offal

• Primal cut

• Shinkage

The most prevalent connective tissue in meats.

• Collagen

• Connective tissue

• Elastin

• Marbling

Intramuscular fat

• Collagen

• Connective Tissue

• Elastin

• Marbling

The loss of water during the cooking process.

• Shrinkage

• Yield grade

• Render

• Rigor mortis