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Term Meaning Adipose Tissue Fat. Carcinogen A substance or agent which can cause cancer. Drip Fluid that collects in meat packages as a result of damage during freezing and thawing. The damage is caused by ice crystals that form and puncture meat fibers releasing fluid. Endotoxin A toxin produced by bacteria which causes illness. Epinephrine A hormone produced by the adrenal glands during sudden stress or fear. This hormone causes the body to become alert, the heart to beat more rapidly and powerfully, and respiration to increase. This is known as the "fight or flight" response. Feathering Streaks of fat in the muscle between ribs of pork carcasses. Flank Streaking Streaks of fat beneath the sheath of connective tissue which surrounds the flank muscle of lamb carcasses. Food Infection Illness caused by ingesting organisms that grow and cause illness. Food Poisoning Illness caused by ingesting the toxins produced by bacteria, molds, and yeasts. Freezer Burn Excessive moisture loss from meat surfaces which causes discoloration and a corklike texture. Hemoglobin A reddish, iron-containing, oxygen carrying, protein found in the red blood cells of vertebrates. Irradiation (of meat) Irradiation is a method of preservation which uses ionizing radiation to destroy or inactivate many of the microorganisms which cause meat to spoil and cause food-borne illnesses. Lactic Acid A by-product which results when glucose is broken down without a sufficient supply of oxygen. In the presence of oxygen, lactic acid can be converted into fuel for the tissues, or can be converted back into glucose and be stored as glycogen.. Postmortem lactic acid buildup is an important factor in the postmortem pH decline in meat and has an impact on final meat quality. Lipids Lipids are organic molecules which are not soluble in water, including fats and cholesterol. Lipids are important constituents of cell walls and the staring materials for the synthesis of steroids. Marbling Small visible streaks of fat within a meat cut. Marbling improves meat juiciness and flavor. Myoglobin A red iron-containing protein pigment in muscles that is similar to hemoglobin. Pasteurization Partial sterilization of foods with heat or radiation to destroy microorganisms without major chemical changes to the substance. Water Holding Capacity The ability of meat to retain its water during cutting, grinding, heating, pressing, etc. Water holding capacity is a contributing factor to the juiciness of meat.