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meat

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Answer
meat   the edible portion of mammals  
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beef   meat obtained from mature cattle over 12 months of age  
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wholesale cut   large cut of meat shipped to a retail grocery store or meat market  
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retail cut   a smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores  
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veal   the meat of cattle less than three months of age  
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pork   the meat of swine  
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lamb   the meat of sheep less than one year old  
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variety meats   edible parts of animals other than muscle, such as liver, heart, and tongue  
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marbling   flecks of fat found throughout the lean muscles of meat  
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elastin   protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking  
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collagen   protein constituent of connective tissue in meat collagen is tough and elastic but can be softened by cooking  
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coagulation   act of thickening or forming a congealed mass. (Proteins are coagulated by heat and can cause a mixture to thicken).  
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cooking losses   fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked  
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