Match the term with the correct definition.
 
A. The time meat is allowed to rest after slaughter.
B. When muscle tissue temporarily becomes extremely hard and stiff.
C. Makes up.
D. For meat, a ranking based on an evaluation of traits related to tenderness, juiciness, and flavor; for poultry, an evaluation of the bird for normal shape that is fully fleshed and meaty, and free of defects.
E. Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.
F. The most prevalent connective tissue in meats.
G. The ability to move.
H. An assurance of safety and wholesomeness, not an indication of quality.
I. A flexible but tough connective tissue found in ligaments and tendons; also called silver skin.
J. An evaluation of the amount of lean, closely trimmed boneless cuts a carcass will produce.
K. A complex protein produced by living cells that bring about many different reactions in the body.
L. Streaks of fat within a muscle.
M. The loss of water during the cooking process.