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