Introduction to the Terminology of Red Meats
Paragraphs 1-1 through 1-17.
After completing this lesson you should be able to:
Identify anatomical terms of location.
Identify anatomical terms of bones.
Identify general red meat terms.
Identify carcass terms.
Identify body cavities and associated terms.
Identify the states of refrigeration.
1-7. Identify terms associated with the condition of
meat or meat products.
1-8. Identify the inspection legend.
1-9. Identify the references used for red meats
After studying the lesson assignment, complete the
exercises. These exercises will help you to achieve the