Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

CC ch13


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