3.8 Meat and fat colour, marbling, and pH

Lots of food means lots of grease, and meat, and sugar, and calories.

The untrimmed thigh consists of the thigh and associated fat.

As fat content rises, the meat's contribution to nutrition declines.

Mechanically separated turkey, over 20 fat, consists of meat and skin that is paste like in consistency with the percentage of fat greater than 20 percent.

Mechanically separated turkey, under 15 fat, consists of meat and skin that is paste like in consistency with the percentage of fat 15 percent or less.

Mechanically separated turkey without skin, under 15 fat, consists of meat that is paste like in consistency with the percentage of fat less than 15 percent.

An annual catch of 956 pilot whales (1990 1999) is roughly equivalent to 500 tonnes of meat and blubber, some 30 of all meat produced locally in the Faroe Islands.

Mechanically separated turkey, 15 20 fat, consists of meat and skin that is paste like in consistency with the percentage of fat greater than 15 percent and less than 20 percent.

The night shark is highly valued for its fins, and additionally as a source of meat, liver oil, and fishmeal.

Production and feeding systems Slaughter and post slaughter systems Further processing Characteristics of the livestock Production and processing systems Processing cutting date Use by date Quality gradeGrade classificationClassification Lean pH, and lean and fat colour Quantity (number of pieces)

In 1994, the IWC reported evidence from genetic testing of whale meat and blubber for sale on the open market in Japan in 1993.

Mechanically separated turkey, over 20 fat is produced by mechanically separating the meat from the bones of carcasses or parts.

Mechanically separated turkey, 15 20 fat is produced by mechanically separating the meat from the bones of carcasses or parts.

Mechanically separated turkey, under 15 fat is produced by mechanically separating the meat from the bones of carcasses or parts.

Mechanically separated turkey without skin, under 15 fat is produced by mechanically separating the meat from the bones of carcasses or parts.

And have grown most uncommonly fat

Red meat. Nearly raw.

Ground turkey, 20 fat or less, consists of meat muscle fibers that are strand like in appearance with the percentage of fat less than or equal to 20 percent.

Ground turkey, 10 fat or less, consists of meat muscle fibers that are strand like in appearance with the percentage of fat less than or equal to 10 percent.

This innovation of fat

Reduced fat milk is actually 30 fat.

Ground white turkey meat, 10 fat or less, consists of meat muscle fibers that are strand like in appearance with the percentage of fat less than or equal to 10 percent.

Ground dark turkey meat, 20 fat or less, consists of meat muscle fibers that are strand like in appearance with the percentage of fat less than or equal to 20 percent.

Pork has a lot of fat.

Pork has a lot of fat.

Everything sloshed on nice and greasy.

And eat half flesh

And not for food either.

3.6.2 Trimming

You put that meat in your mouth, you put that meat in your mouth tone

All the taste with none of the fat.

Excess fat removal liposuction, cryolipolysis

Half pound of corned beef, please.

Meat's scarce.

More meat? More everything.

Oh, meat's enough.

A little meat, perhaps, and fried rice.

Yeah!

When eating a meal, Inuit place slabs of large meat, blubber, and other parts of the animal on a piece of metal, plastic, or cardboard on the floor.

Like a lake of lard, here, or fat, here.

So this lake of fat is called the .

It's still a 100 fat.

Gotten sick of the chicken fat.

We have got skin lined with this layer.