TTU Meat Care & selection Exam 1 PREP 2025/2026
By-Products Offal and the edible and inedible
Cell Cultured/In Vitro Meat- To be considered meat, this is lab grown meat that is supposed to
resemble real meat
Creatine Phosphate Composition of a skeletal muscle
- round
A - loin
Beef primals
- rib chuck
(hind quarter and fore quarter)
- leg
- loin
Lamb Primals - rack
- shoulder
(hind saddle and fore saddle)
- ham
- loin
Pork Primals - boston butt
- picnic shoulder
, (ribbed at 10th and 11th rib)
- process of taking a carcass and breaking it into smaller
Fabrication components and more useful end products for
consumers
- disassembly of the carcass
Water holding capacity: the ability of meat to retain water
WHC
with external forces. Impacts juciness
Meat Range of species that describe the consumable tissue
By-Products Offal and the edible and inedible
Cell Cultured/In Vitro Meat- To be considered meat, this is lab grown meat that is supposed to
resemble real meat
Creatine Phosphate Composition of a skeletal muscle
- round
A - loin
Beef primals
- rib chuck
(hind quarter and fore quarter)
- leg
- loin
Lamb Primals - rack
- shoulder
(hind saddle and fore saddle)
- ham
- loin
Pork Primals - boston butt
- picnic shoulder
, (ribbed at 10th and 11th rib)
- process of taking a carcass and breaking it into smaller
Fabrication components and more useful end products for
consumers
- disassembly of the carcass
Water holding capacity: the ability of meat to retain water
WHC
with external forces. Impacts juciness
Meat Range of species that describe the consumable tissue
