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Definition
| When meat looses water as it cooks |
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Definition
| The fat that is within the muscle tissue |
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Definition
| The fat that surrounds muscle tissue |
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Definition
| When you wrap a lean meat with fat |
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Definition
| When long thin strips of fat are inserted into the center of a lean meat |
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Definition
| A soft, white tissue that breaks down during, slow and moist cooking techniques |
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Definition
| A hard, yellow tissue that does not breakdown during cooking |
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Definition
| Sometimes called wholesale cuts, are large, primary pieces of meat separated from the animal |
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Definition
| Smaller meat portions that are taken from the primal cuts |
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Definition
| The act of changing pork by artificial means. Meat is cut, cured, aged or smoked |
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Definition
| The act of preserving pork with salt, sugar, spices, flavorings and nitrates |
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Definition
| The process of exposing pork to radiation to reduce the number of microorganisms |
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Definition
| The process of cooking meat over a high meat(grilling, baking, roasting, Broiing) |
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Definition
| The best method of cooking techniques, the meat does not loose moisture thus not shrinking |
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Definition
| A concentrated brown stock that has been reduced |
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Definition
| The direction of muscle fibers, or threads in meat. Cutting with the this will make the meat tough |
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