The Culinary Professional
Chapter 27 Meat and Poultry Identification
aging. The time meat is allowed to rest after slaughter when the enzymes in meat cause muscle
tissues to relax and even break down connective tissue.
collagen. The most prevalent connective tissue in meats.
connective tissue. The protein that bundles muscle tissue together and connects muscle to bones,
joints, and skin.
elastin. A flexible but tough connective tissue found in ligaments and tendons, sometimes called
silver skin.
giblets. The offal meats that are commonly obtained from poultry.
grading. Evaluating a food against a uniform set of quality standards.
inspection. An assurance of safety and wholesomeness of meat or poultry but not an indication of
quality.
marbling. The streaks of fat that develop within a muscle and a key factor in meat grading.
offal. The term given to the internal organs and extremities that are removed before an animal or
bird is butchered; also called variety meats.
primal cuts. The major divisions of an animal carcass.
rigor mortis. When the muscle tissue of a carcass temporarily becomes extremely hard and stiff.
shrinkage. The loss of water during the cooking process.
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