M.I. Vocabulary

  1. Ante-mortem
    before death or slaughter
  2. Barrow
    castrated male or swine
  3. Beef
    meat derived from cattle one year or older
  4. Boar
    mature male swine
  5. Bung
  6. Carcass
    dressed body of cattle, sheep, swine or goat.
  7. Chitterlings
    large intestine of swine
  8. condemned
    products unfit for food as judged by inspectors
  9. Conformation
    general build, form, shape, or outline of a carcass or cut
  10. Cured Meat
    meat salted or brined with or without sugar, spice, nitrates
  11. FDA
    Food and Drug Administration
  12. Fell
    superficial layer of facia of lamb carcass
  13. Flesh
    any edible part of the striated muscle of an animal used for food
  14. Fries
    swine testicles
  15. FSIS
    Food Safety and Inspection Service
  16. Giblets
    heart, liver, and gizzard of a bird
  17. HAACP
    Hazard Analysis Critical Control Points is a system of process control aimed on ensuring food safety by anticipating food borne hazards and instituting appropriate controls to prevent their occurrence
  18. Hog maws
    stomach of swine
  19. Jowls
    fatty portion of hog carcass between shoulder and jaw; usually cured and under a variety of trade names; butts, squares, etc.
  20. Kosher
    clean, lawful. meat slaughtered according to Hebrew or Talmudic law
  21. Lard
    rendered hog fat
  22. Lights
  23. Lungers
    tuberculin reactors
  24. Lung Gun
    vacuum device used to remove lungs in slaughtered birds
  25. Measles
    cystic form of tapeworm (Taenia species) in beef or pork
  26. Meat
    the dressed flesh (mainly striated muscle) from cattle, swine, sheep, and goats; all others must be qualified as horse meat, ect.
  27. Meat-by-Products
    edible parts such as hearts, sweetbreads, livers, kidneys, tongues and brains from cattle, swine, sheep, or goats.
  28. MPIP
    Meat and Poultry Inspection Program
  29. Offal
    products other than carcass, includes edible parts - tongue, liver, and glands used pharmaceutically
  30. Pluck
    thoracic viscera, including liver in swine
  31. Post-mortem
    after death. refers to inspection, examination of viscera and carcass
  32. Processing
    in food preperation, the application of heat to sterilize food in containers; may be in water or by steam pressure
  33. Quality
    a carcass-grading factor including color, texture, grain and marbling of carcass
  34. Quality Assurance (QA)
    refers to the "corporate" oversight function; the "corporate" product quality objectives and goals are clearly stated and affirm that the quality control program is functioning and achieving the goals and objectives
  35. Quality Control (QC)
    an on-line or production function that establishes and administers the day-to-day policies, procedures, and programs at the plant level.
  36. Rail
    refers to inspection of carcass that is hanging from the rail or track
  37. Stuck (bled, bled-out)
    cut carodid artery and let animal bleed to death
  38. sweetbreads
    thymus gland of calves, cervical and thoracic portions
  39. Tricina
    Trichinella spiralis: nematodes of swine transmissible to man
  40. Tripe
    clean denuded rumen and reticulum
  41. USDA
    United States Department of Agriculture
  42. Veal
    meat from younge cattle, usually 1-3 months old
  43. Viscera
    all organs of thoracic and abdominal cavities
  44. Wholesome Poultry Products Act (WPPA)
    passed in 1968; brought about revisions in poultry-inspection requirements
  45. Wool sorter's Disease
    fatal pneumonia in man caused by inhaling anthrax spores
Card Set
M.I. Vocabulary
spring meat inspection vocabulary