Foods: Ch 19 Test Review: Meat

Meat of cattle over 12 months of age.

• beef

• meat

• veal

• collagen

Large cut of meat shipped to the retail grocery store.

• wholesale cut

• retail cut

• variety meats

• elastin

Small cut of meat sold to consumers in retail stores.

• retail cut

• wholesale cut

• meat

• beef

The meat of cattle less than three months of age.

• veal

• beef

• pork

• variety meats

The meat of swine.

• pork

• lamb

• veal

• collagen

The meat of sheep less than one year old.

• lamb

• veal

• pork

• elastin

Edible parts of animals other than muscle.

• variety meats

• elastin

• meat

• collagen

A connective tissue in protein that cannot be softened by cooking.

• elastin

• meat

• collagen

• veal

A connective tissue in protein that can be softened by cooking.

• collagen

• elastin

• variety meats

• cooking losses

Fat, water, and other volatile substances retained in pan drippings when meat is cooked.

• cooking losses

• meat

• pork

• wholesale cut