This 38 term worksheet will help your students to learn about meat and associated products. Terms include: Yield grade, palatability, cold shortening, curing, slow thawing, rigor mortis, retail cuts, dressing percentage, electrical stimulation, and other relevant terms.
Ideal for a Nutrition or Food Science course and can be used as a pretest, classwork assignment, assessment, or review.
Can be used with other Nutrition and Food Science worksheets. Word bank and answer key provided.
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$1.50