Culinary AMSA Meat Certification
AMSA - answer acronym for the American Meat Science Association
Reciprocal Meat Conference (RMC) - answer yearly meeting of the members of the
AMSA
AMSA eNews - answer newsletter published every other week for all AMSA members
which includes member news and meat science information updates
Meat Science Journal - answer official journal of AMSA; peer-reviewed resource
containing research articles concerning areas across all meat products and in all
aspects of meat production and processing
Halal - answermethod of slaughter, meat processing and handling according to Islamic
dietary laws in accordance with the Quran
Kosher - answermethod of slaughter, meat processing and handling according to the
Jewish dietary laws in accordance with the Torah
HACCP - answeracronym for Hazard Analysis Critical Control Point, process of
identifying possible sources of food adulteration during processing
Beta-Agonists - answersynthetic chemicals which shift nutrients away from fat
production to the promotions of lean muscle growth
Withdrawal Period - answerprescribed period of time the meat animal must not have
received the compound or drug immediately preceding harvest
Residue Levels - answeramounts of a drug, antibiotic or hormone left behind in a
product after the withdrawal period has passed
Sarcomere - answerbasic muscle contractile units
Myosin - answerthick myofilament in the sarcomere
Actin - answerthin myofilament in the sarcomere
Primal Cuts - answerlarge pieces into which a carcass is divided
Sub-Primal Cuts - answersmaller portions of primal cuts
Retail Cuts - answerportion of meat sold in retail establishments, such as grocery stores
, Overwrap - answerpackaging which uses plastic wrapping over a product or tray
Modified Atmosphere Packaging (MAP) - answerpackaging of meat in a tray with a mix
of gases different from the normal composition of our atmosphere
Vacuum Packaging - answerpackaging which eliminates almost all air from the package
Net Weight - answertotal weight of the food product, minus the weight of the packaging
materials
Dry Aging - answerprocess in which meat is held for ten days to six weeks at 34o to 38o
F (1o -3o C) in a humidity controlled cooler
Wet Aging - answerprocess in which meat is vacuum packaged in moisture-proof vapor
film, then refrigerated for various time periods based on cut and presence of bones
Organic Meat - answermeat originated from animals which have only consumed
certified organic feed and feedstuffs, forages and pastures
Bob Veal - answermeat from calves under 150 pounds
Veal - answermeat from calves under one year of age
Baby Beef - answermeat from cattle with a live weight less than 700 pounds also known
as calf
Short-Fed - answercattle fed in a feedlot from 90 to 130 days, 750 to 850 pounds live
weight
Long-Fed - answercattle fed in a feedlot for more than 130 days
Lamb - answermeat from a young sheep less than one year of age
Mutton - answermeat from a sheep more than one year of age
Yield Grades - answernumerical measurement of the percentage boneless, closely
trimmed retail cuts of a carcass
Freezer Burn - answerdehydration of the surface tissues of a food
Cross-Contamination - answerspread of harmful, pathogenic bacteria from one surface
to another, one surface to a person, or person to person
internal Temperature - answertemperature of meat in the center of the thickest portion
of the cut
AMSA - answer acronym for the American Meat Science Association
Reciprocal Meat Conference (RMC) - answer yearly meeting of the members of the
AMSA
AMSA eNews - answer newsletter published every other week for all AMSA members
which includes member news and meat science information updates
Meat Science Journal - answer official journal of AMSA; peer-reviewed resource
containing research articles concerning areas across all meat products and in all
aspects of meat production and processing
Halal - answermethod of slaughter, meat processing and handling according to Islamic
dietary laws in accordance with the Quran
Kosher - answermethod of slaughter, meat processing and handling according to the
Jewish dietary laws in accordance with the Torah
HACCP - answeracronym for Hazard Analysis Critical Control Point, process of
identifying possible sources of food adulteration during processing
Beta-Agonists - answersynthetic chemicals which shift nutrients away from fat
production to the promotions of lean muscle growth
Withdrawal Period - answerprescribed period of time the meat animal must not have
received the compound or drug immediately preceding harvest
Residue Levels - answeramounts of a drug, antibiotic or hormone left behind in a
product after the withdrawal period has passed
Sarcomere - answerbasic muscle contractile units
Myosin - answerthick myofilament in the sarcomere
Actin - answerthin myofilament in the sarcomere
Primal Cuts - answerlarge pieces into which a carcass is divided
Sub-Primal Cuts - answersmaller portions of primal cuts
Retail Cuts - answerportion of meat sold in retail establishments, such as grocery stores
, Overwrap - answerpackaging which uses plastic wrapping over a product or tray
Modified Atmosphere Packaging (MAP) - answerpackaging of meat in a tray with a mix
of gases different from the normal composition of our atmosphere
Vacuum Packaging - answerpackaging which eliminates almost all air from the package
Net Weight - answertotal weight of the food product, minus the weight of the packaging
materials
Dry Aging - answerprocess in which meat is held for ten days to six weeks at 34o to 38o
F (1o -3o C) in a humidity controlled cooler
Wet Aging - answerprocess in which meat is vacuum packaged in moisture-proof vapor
film, then refrigerated for various time periods based on cut and presence of bones
Organic Meat - answermeat originated from animals which have only consumed
certified organic feed and feedstuffs, forages and pastures
Bob Veal - answermeat from calves under 150 pounds
Veal - answermeat from calves under one year of age
Baby Beef - answermeat from cattle with a live weight less than 700 pounds also known
as calf
Short-Fed - answercattle fed in a feedlot from 90 to 130 days, 750 to 850 pounds live
weight
Long-Fed - answercattle fed in a feedlot for more than 130 days
Lamb - answermeat from a young sheep less than one year of age
Mutton - answermeat from a sheep more than one year of age
Yield Grades - answernumerical measurement of the percentage boneless, closely
trimmed retail cuts of a carcass
Freezer Burn - answerdehydration of the surface tissues of a food
Cross-Contamination - answerspread of harmful, pathogenic bacteria from one surface
to another, one surface to a person, or person to person
internal Temperature - answertemperature of meat in the center of the thickest portion
of the cut
