The beef carcass is split through the center of the ___________ _____________.
lines all body cavities.
The fat deposited within the muscle fibers is called _________________.
_________________ is the amount of fat the animal had at time of slaughter.
_________________ is the juices exuded from fresh, cooked, or cured meats.
Match each term in Column I to the definition in Column II.
Tissue found on the ventral floor of the
thoracic cavity where the heart was
Flat muscle that separates the thoracic
cavity from the abdominal cavity.
Muscular attachment of the skirt. Also
known as the pillar of the diaphragm.
Hollow area on the inside of the
Chilled meat must be refrigerated at a suitable temperature, between
The internal temperature of frozen meat should not be higher than _
Fahrenheit at the time of shipment.
____________ is the oxygenation process meat undergoes when exposed to air.