g. Connective Tissue. This is fibrous tissue that supports and connects other
tissues of an animal body.
h. Fascia. This is the sheet or band of fibrous connective tissue that forms an
envelope for muscles or organs.
i. Cartilaginous Juncture. This is the junction of the first rib and anterior
extremity of the sternum.
j. Costal Cartilage. This is the cartilage that attaches the distal end of the rib
to the sternum.
k. Marbling. The fat deposited within the muscle fibers is called marbling. It is
an important factor that affects the quality of meat. Marbling enhances the palatability
by increasing juiciness and flavor.
l. Channel Fat. Adipose tissue located on the ventral side of thoracic vertebrae
of beef chucks, beef ribs, and pork loins.
m. Finish. The amount of fat the animal had at the time of slaughter.
n. Viscera. The internal organs and glands contained in the thoracic and
abdominal cavities are called viscera.
o. Offal. Organs of a food animal.
(1) Edible offal. The liver, tongue, heart, kidneys, pancreas, spleen,
testicles, brain, thymus gland, beef blood, beef tails, skirt (diaphragm), and spleen are
usually classed as edible offal.
(2) Inedible offal. The stomach and intestines are usually classed as `green'
offal. They may then be processed to become edible offal. Bone and lungs are inedible
offal; these are not used for human food.
p. Oyster. The connective tissue and fat that lies on the medial side of the aitch
q. Purge. The juices exuded from fresh, cooked, or cured meat cuts. These
juices may be found in product containers.
1-12. BODY CAVITY TERMS
a. Thoracic Cavity. The thoracic cavity or chest cavity is the hollow area of the
carcass that is bound by the ribs, sternum, neck area, and diaphragm or skirt. Within
this hollow space, or cavity, in the live animal are the lungs, heart, mediastinal lymph
nodes, and heart fat.