Legit

• DFD meat is dark, firm, and dry meat.
• An abattoir is the premise approved and registered as premises for slaughtering animals for human food.
• Fasting is withholding feed from an animal before slaughter but providing a lavish amount of water.
• A fresh pork carcass is a pork carcass from newly slaughtered swine that has not undergone chilling, freezing, or processing treatment.
• Pigs have been bred for intensive breeding to produce meat best suited for specific meat products.
• Curing is the addition of salt with or without nitrate, nitrite, and sugar to lengthen shelf-life and enhance the development of odor, color, and flavor.
• Fabrication is the process of cutting carcasses into standard wholesale and retail cuts.
• Carcass evaluation is the assessment of the value of an animal.
• A brand is any mark or stamp approved by the controlling authority and includes any tag or label bearing such mark or stamp.
• Fresh meat is a meat that has not undergone any substantial physical, chemical, and microbiological changes from the time of slaughter.
• A carcass is the body of any slaughtered animal after bleeding and dressing.
• A cover pickle is a solution to cure ham.
• A downer is a crippled or weakened animal unable to stand or showing abnormal locomotion and shall be treated as a suspect.
• An emulsion is a multiple-phase system consisting of a dispersion of solids in a liquid where distribution is not entirely homogeneous.
• A boar carcass is the carcass of an uncastrated male swine.
• Comminution is the cutting of meat into small particles.
• Edible by-product is any clean, sound, and properly dressed part other than meat, also known as meat by-products.
• Conformation is the form, shape, or general outline of the side or whole carcass.
• Deep freezing is freezing products at a temperature of -20F or lower.
• Ascorbates are chemicals of the vitamin C family used to speed the formation of cure color and prevent fading.