is popular in New England Fisheries and is expensive and marketed mainly for export.
Lobster
It is characterized by the expulsion of moisture from the gel.
Syneresis
These are usually boiled in a small amount of brine for 10 to 20 minutes until a color changes occur.
Crabs
A whole fish with scales, entrails, fins and head removed.
Dressed Fish
This is an important food in the diet and is the foremost food of the people of the world.
Meat
Several pieces of a single poultry part are usually available and packed in one carton, wrapped and are chilled or frozen.
Ready to cook Poultry parts
Its ability to trap oils and fats, which absorb flavoring substances more efficiently.
Flavor carriers
Is an essential part of the gross structure of the meat . in young animals, the backbone is soft and has reddish tinge; in fully animals, the bones are flinty and white.
Bone
These are starches that have been altered physically or chemically to modify on or more of its key chemical and/or physical property.
Modifies Starch
This refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons, and quails.
Poultry
It refers to the amount, quality and color of the fat within and around the muscle.
Finish
The faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature.
Heating Rate
These are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute.
Starches
Meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter.
Chilled Meat
It is changed into gelatin and water by moist heat.
Collagen
Is a surgically unsexed male chicken (usually under 8 months of age) that is tender-meated with soft, pliable, smooth texture skin.
Capon
Granules in gelatinized cornstarch dispersion break apart due to stirring.
Stress
These are slaughtered poultry with head, feet and visceral intact and blood and feathers removed.
Dressed Poultry
This is the physical body/structure of the dead animal slaughtered mainly used for food.
Carcass
What do you call the meat that you get from the deer?
Venison
These are the two sides of fish cut lengthwise away from the back-bone.
Butterfly Fillet