Flexible but tough connective tissue that must be removed as it does not break down during cooking

Most prevalent type of connective tissue, breaks down into tender rich gelatin when cooked properly.

The process of letting meat rest for a period of time under controlled conditions to improve its tenderness and flavor.

Result of the evaluation of traits related to tenderness, juiciness and flavor found within the meat.

USDA conducts _________ to ensure safety of meat sold in the United States.

Involves hanging the meat in a controlled environment with specific temperature, humidity, and airflow.

Meat is vacuum-sealed in plastic bags and stored in refrigerated conditions. The meat retains moisture, and the enzymes inside break down the muscle fibers, leading to tenderization without the concentration

The term used to describe the temporary stiffening of muscle shortly after death

Intermuscular fat that is key to the tenderness, flavor and overall grade of meat.

Muscle tissue is primarily made up of which of the following.

Loss of water in the meat during cooking in know as

The amount of connective tissue determines what characteristic of the meat

The cooking process used for a cut of meat should be determined by

The highest quality grade is

The most common quality grade is