Hyperonyms
(has_hyperonym)
|
07555863-n:
any solid substance (as opposed to liquid) that is used as a source of nourishment
|
Hyponyms
(has_hyponym)
|
07592558-n:
tough meat that needs stewing to be edible
|
Hyponyms
(has_hyponym)
|
07644382-n:
the flesh of a bird or fowl (wild or domestic) used as food
|
Hyponyms
(has_hyponym)
|
07650449-n:
the flesh of wild animals that is used for food
|
Hyponyms
(has_hyponym)
|
07650637-n:
the flesh of the legs of fowl used as food
|
Hyponyms
(has_hyponym)
|
07651159-n:
uncooked meat
|
Hyponyms
(has_hyponym)
|
07651325-n:
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
|
Hyponyms
(has_hyponym)
|
07651454-n:
edible viscera of a butchered animal
|
Hyponyms
(has_hyponym)
|
07653394-n:
a piece of meat that has been cut from an animal carcass
|
Hyponyms
(has_hyponym)
|
07654438-n:
sliced assorted cold meats
|
Hyponyms
(has_hyponym)
|
07663592-n:
meat from an adult domestic bovine
|
Hyponyms
(has_hyponym)
|
07664468-n:
a piece of meat (or fish) that has been scored and broiled
|
Hyponyms
(has_hyponym)
|
07664582-n:
(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
|
Hyponyms
(has_hyponym)
|
07664770-n:
meat (especially beef) cut in strips and dried in the sun
|
Hyponyms
(has_hyponym)
|
07665146-n:
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
|
Hyponyms
(has_hyponym)
|
07665308-n:
meat from a calf
|
Hyponyms
(has_hyponym)
|
07666406-n:
the flesh of horses as food
|
Hyponyms
(has_hyponym)
|
07666733-n:
meat from a mature domestic sheep
|
Hyponyms
(has_hyponym)
|
07667151-n:
the flesh of a young domestic sheep eaten as food
|
Hyponyms
(has_hyponym)
|
07668702-n:
meat from a domestic hog or pig
|
Hyponyms
(has_hyponym)
|
07675627-n:
highly seasoned minced meat stuffed in casings
|
Hyponyms
(has_hyponym)
|
07675962-n:
any meat that is minced and spiced and cooked as patties or used to fill sausages
|
Hyponyms
(has_hyponym)
|
07782475-n:
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
|
Meronyms
(has_mero_madeof)
|
14728724-n:
any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes
|
Meronyms
(has_mero_madeof)
|
14973303-n:
a saturated fatty acid that is the major fat in meat and dairy products
|
Related
(related_to)
|
01499457-a:
like or containing meat
|
Domain
(category_term)
|
01368948-a:
served in its natural juices or gravy
|
Glosses
(gloss)
|
00015388-n:
a living organism characterized by voluntary movement
|
Glosses
(gloss)
|
01503061-n:
warm-blooded egg-laying vertebrates characterized by feathers and forelimbs modified as wings
|
Glosses
(gloss)
|
02512053-n:
any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills
|
Glosses
(gloss)
|
05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
|
Glosses
(gloss)
|
07782475-n:
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
|
Glosses
(rgloss)
|
00210110-v:
suspend (meat) in order to get a gamey taste
|
Glosses
(rgloss)
|
00247442-n:
cooking (meat) by dry heat in an oven (usually with fat added)
|
Glosses
(rgloss)
|
00247654-n:
roasting a large piece of meat on a revolving spit out of doors over an open fire
|
Glosses
(rgloss)
|
00248063-n:
the act of making meat tender by pounding or marinating it
|
Glosses
(rgloss)
|
00317727-a:
used of meat; cut into pieces for serving
|
Glosses
(rgloss)
|
00617752-a:
(meat) cooked until there is just a little pink meat inside
|
Glosses
(rgloss)
|
00618169-a:
(meat) roasted with the meat inside still rare
|
Glosses
(rgloss)
|
00619324-a:
(meat) cooked until there is no pink meat left inside
|
Glosses
(rgloss)
|
00619691-a:
(of meat) cooked a short time; still red inside
|
Glosses
(rgloss)
|
00829243-a:
containing no meat or milk (or their derivatives) and thus eatable with both meat and dairy dishes according to the dietary laws of Judaism
|
Glosses
(rgloss)
|
01072196-a:
(used especially of meat) cured in brine
|
Glosses
(rgloss)
|
01073311-a:
(used especially of meats) preserved in salt
|
Glosses
(rgloss)
|
01073435-a:
(used especially of meats and fish) dried and cured by hanging in wood smoke
|
Glosses
(rgloss)
|
01103964-n:
wholesale packaging of meat for future sale (including slaughtering and processing and distribution to retailers)
|
Glosses
(rgloss)
|
01499457-a:
like or containing meat
|
Glosses
(rgloss)
|
01499602-a:
lacking meat
|
Glosses
(rgloss)
|
01557426-v:
separate (meat) at the joint
|
Glosses
(rgloss)
|
01793340-n:
a young chicken having tender meat
|
Glosses
(rgloss)
|
01793565-n:
American breed of chicken having barred grey plumage raised for meat and brown eggs
|
Glosses
(rgloss)
|
02395931-n:
a pig fattened to provide meat
|
Glosses
(rgloss)
|
02404186-n:
cattle that are reared for their meat
|
Glosses
(rgloss)
|
02406046-n:
tall large-horned humped cattle of South Africa; used for meat or draft
|
Glosses
(rgloss)
|
02413131-n:
any of various breeds raised for wool or edible meat or skin
|
Glosses
(rgloss)
|
02417070-n:
any of various breeds of goat raised for milk or meat or wool
|
Glosses
(rgloss)
|
02446239-a:
(of meat) full of sinews; especially impossible to chew
|
Glosses
(rgloss)
|
02790669-n:
a rack to hold meat for cooking over hot charcoal usually out of doors
|
Glosses
(rgloss)
|
02805283-n:
a tube with a rubber bulb used to take up and release melted fat or gravy in order to moisten roasting meat
|
Glosses
(rgloss)
|
02927053-n:
a large sharp knife for cutting or trimming meat
|
Glosses
(rgloss)
|
02927161-n:
a shop in which meat and poultry (and sometimes fish) are sold
|
Glosses
(rgloss)
|
02973805-n:
a large fork used in carving cooked meat
|
Glosses
(rgloss)
|
02973904-n:
a large knife used to carve cooked meat
|
Glosses
(rgloss)
|
03008177-n:
a delicatessen that specializes in meats
|
Glosses
(rgloss)
|
03025513-n:
a wooden board where meats or vegetables can be cut
|
Glosses
(rgloss)
|
03242390-n:
pan for catching drippings under roasting meat
|
Glosses
(rgloss)
|
03458422-n:
a cooking utensil of parallel metal bars; used to grill fish or meat
|
Glosses
(rgloss)
|
03735963-n:
counter where meats are displayed for sale
|
Glosses
(rgloss)
|
03736064-n:
a mill for grinding meat
|
Glosses
(rgloss)
|
03736269-n:
a small house (on a farm) where meat is stored
|
Glosses
(rgloss)
|
03736372-n:
a safe for storing meat
|
Glosses
(rgloss)
|
03736470-n:
a thermometer that is inserted into the center of a roast (with the top away from the heat source); used to measure how well done the meat is
|
Glosses
(rgloss)
|
03767966-n:
a kitchen utensil that cuts or chops food (especially meat) into small pieces
|
Glosses
(rgloss)
|
03871860-n:
a plant where livestock are slaughtered and processed and packed as meat products
|
Glosses
(rgloss)
|
04111414-n:
a restaurant that specializes in roasted and barbecued meats
|
Glosses
(rgloss)
|
04111531-n:
an oven or broiler equipped with a rotating spit on which meat cooks as it turns
|
Glosses
(rgloss)
|
04227900-n:
a long pin for holding meat in position while it is being roasted
|
Glosses
(rgloss)
|
04246731-n:
a small house where smoke is used to cure meat or fish
|
Glosses
(rgloss)
|
04280970-n:
a skewer for holding meat over a fire
|
Glosses
(rgloss)
|
07564971-n:
a diet excluding all meat and fish
|
Glosses
(rgloss)
|
07573103-n:
meat preserved in a can or tin
|
Glosses
(rgloss)
|
07579917-n:
a dish of marinated vegetables and meat or fish; served with rice
|
Glosses
(rgloss)
|
07580782-n:
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
|
Glosses
(rgloss)
|
07581132-n:
a piece of meat (especially a duck) cooked slowly in its own fat
|
Glosses
(rgloss)
|
07583197-n:
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
|
Glosses
(rgloss)
|
07584593-n:
a thin soup of meat or fish or vegetable stock
|
Glosses
(rgloss)
|
07584727-n:
the liquid in which vegetables or meat have be cooked
|
Glosses
(rgloss)
|
07585208-n:
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
|
Glosses
(rgloss)
|
07586179-n:
soup made from a calf's head or other meat in imitation of green turtle soup
|
Glosses
(rgloss)
|
07586318-n:
a soup of eastern India that is flavored with curry; prepared with a meat or chicken base
|
Glosses
(rgloss)
|
07587111-n:
a stew of vegetables and (sometimes) meat
|
Glosses
(rgloss)
|
07588947-n:
food prepared by stewing especially meat or fish with vegetables
|
Glosses
(rgloss)
|
07589458-n:
a Polish stew of cabbage and meat
|
Glosses
(rgloss)
|
07589724-n:
thick spicy stew of whatever meat and whatever vegetables are available; southern United States
|
Glosses
(rgloss)
|
07590320-n:
a rich meat stew highly seasoned with paprika
|
Glosses
(rgloss)
|
07590502-n:
a stew (or thick soup) made with meat and vegetables
|
Glosses
(rgloss)
|
07590752-n:
meat is browned before stewing
|
Glosses
(rgloss)
|
07591049-n:
meat (especially mutton) stewed with potatoes and onions
|
Glosses
(rgloss)
|
07591236-n:
diced lobster meat in milk or cream
|
Glosses
(rgloss)
|
07591330-n:
a stew of meat and vegetables and hardtack that is eaten by sailors
|
Glosses
(rgloss)
|
07592094-n:
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
|
Glosses
(rgloss)
|
07592558-n:
tough meat that needs stewing to be edible
|
Glosses
(rgloss)
|
07592656-n:
well-seasoned stew of meat and vegetables
|
Glosses
(rgloss)
|
07593107-n:
a thin stew of meat and vegetables
|
Glosses
(rgloss)
|
07611839-n:
a light creamy dish made from fish or meat and set with gelatin
|
Glosses
(rgloss)
|
07624757-n:
(Yiddish) a baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
|
Glosses
(rgloss)
|
07624924-n:
small fruit or meat turnover baked or fried
|
Glosses
(rgloss)
|
07625061-n:
small turnover of Indian origin filled with vegetables or meat and fried and served hot
|
Glosses
(rgloss)
|
07625324-n:
individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
|
Glosses
(rgloss)
|
07627564-n:
puff paste shell filled with a savory meat mixture usually with a sauce
|
Glosses
(rgloss)
|
07639855-n:
small quantity of fried batter containing fruit or meat or vegetables
|
Glosses
(rgloss)
|
07648408-n:
meat carved from the breast of a fowl
|
Glosses
(rgloss)
|
07651159-n:
uncooked meat
|
Glosses
(rgloss)
|
07651325-n:
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
|
Glosses
(rgloss)
|
07652052-n:
liver of an animal used as meat
|
Glosses
(rgloss)
|
07652207-n:
liver of a calf used as meat
|
Glosses
(rgloss)
|
07652310-n:
liver of a chicken used as meat
|
Glosses
(rgloss)
|
07652401-n:
liver of a goose used as meat
|
Glosses
(rgloss)
|
07652585-n:
the brain of certain animals used as meat
|
Glosses
(rgloss)
|
07652696-n:
the brain of a calf eaten as meat
|
Glosses
(rgloss)
|
07652995-n:
the tongue of certain animals used as meat
|
Glosses
(rgloss)
|
07653126-n:
the tongue of a cow eaten as meat
|
Glosses
(rgloss)
|
07653217-n:
the tongue of a calf eaten as meat
|
Glosses
(rgloss)
|
07653311-n:
meat from a deer used as food
|
Glosses
(rgloss)
|
07653394-n:
a piece of meat that has been cut from an animal carcass
|
Glosses
(rgloss)
|
07654148-n:
meat that has been barbecued or grilled in a highly seasoned sauce
|
Glosses
(rgloss)
|
07654298-n:
an Indian dish made with highly seasoned rice and meat or fish or vegetables
|
Glosses
(rgloss)
|
07654438-n:
sliced assorted cold meats
|
Glosses
(rgloss)
|
07654886-n:
thin slice of meat (especially veal) usually fried or broiled
|
Glosses
(rgloss)
|
07656961-n:
a cut of pork ribs with much of the meat trimmed off
|
Glosses
(rgloss)
|
07657903-n:
a slice of meat cut from the fleshy part of an animal or large fish
|
Glosses
(rgloss)
|
07659793-n:
the tender meat of the loin muscle on each side of the vertebral column
|
Glosses
(rgloss)
|
07663492-n:
meat from an American bison
|
Glosses
(rgloss)
|
07663592-n:
meat from an adult domestic bovine
|
Glosses
(rgloss)
|
07664468-n:
a piece of meat (or fish) that has been scored and broiled
|
Glosses
(rgloss)
|
07664582-n:
(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
|
Glosses
(rgloss)
|
07664770-n:
meat (especially beef) cut in strips and dried in the sun
|
Glosses
(rgloss)
|
07665013-n:
meat that is salted and cut into strips and dried in the sun
|
Glosses
(rgloss)
|
07665146-n:
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
|
Glosses
(rgloss)
|
07665308-n:
meat from a calf
|
Glosses
(rgloss)
|
07666733-n:
meat from a mature domestic sheep
|
Glosses
(rgloss)
|
07667480-n:
a cut of lamb including the breastbone and attached muscles dressed as meat
|
Glosses
(rgloss)
|
07667872-n:
meat from a loin of lamb
|
Glosses
(rgloss)
|
07668702-n:
meat from a domestic hog or pig
|
Glosses
(rgloss)
|
07669470-n:
meat from a loin of pork
|
Glosses
(rgloss)
|
07669891-n:
meat cut from the thigh of a hog (usually smoked)
|
Glosses
(rgloss)
|
07670044-n:
a lean hickory-smoked ham; has dark red meat
|
Glosses
(rgloss)
|
07671459-n:
cut of pork from the rib section with most of the meat trimmed off
|
Glosses
(rgloss)
|
07673249-n:
fat that exudes from meat and drips off while it is being roasted or fried
|
Glosses
(rgloss)
|
07675627-n:
highly seasoned minced meat stuffed in casings
|
Glosses
(rgloss)
|
07675962-n:
any meat that is minced and spiced and cooked as patties or used to fill sausages
|
Glosses
(rgloss)
|
07677071-n:
sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
|
Glosses
(rgloss)
|
07678428-n:
any of various sausages or molded loaf meats sliced and served cold
|
Glosses
(rgloss)
|
07678586-n:
spiced mixture of chopped raisins and apples and other ingredients with or without meat
|
Glosses
(rgloss)
|
07678729-n:
a mixture of seasoned ingredients used to stuff meats and vegetables
|
Glosses
(rgloss)
|
07697825-n:
a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
|
Glosses
(rgloss)
|
07701457-n:
large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
|
Glosses
(rgloss)
|
07704305-n:
a thin porridge or soup (usually oatmeal and water flavored with meat)
|
Glosses
(rgloss)
|
07734879-n:
mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach
|
Glosses
(rgloss)
|
07783210-n:
meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
|
Glosses
(rgloss)
|
07788435-n:
meat of large cold-water crab; mainly leg meat
|
Glosses
(rgloss)
|
07793685-n:
lobster tail meat; usually from spiny rock lobsters
|
Glosses
(rgloss)
|
07807002-n:
cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
|
Glosses
(rgloss)
|
07807317-n:
containing meat or chicken or cheese in addition to greens and vegetables
|
Glosses
(rgloss)
|
07808479-n:
salad composed primarily of chopped chicken meat
|
Glosses
(rgloss)
|
07808675-n:
savory jelly based on fish or meat stock used as a mold for meats or vegetables
|
Glosses
(rgloss)
|
07808806-n:
salad of meats or vegetables in gelatin
|
Glosses
(rgloss)
|
07810531-n:
a cube of evaporated seasoned meat extract
|
Glosses
(rgloss)
|
07818995-n:
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
|
Glosses
(rgloss)
|
07820145-n:
extremely pungent leaves used fresh or dried as seasoning for especially meats
|
Glosses
(rgloss)
|
07820497-n:
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
|
Glosses
(rgloss)
|
07821758-n:
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
|
Glosses
(rgloss)
|
07823951-n:
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
|
Glosses
(rgloss)
|
07831663-n:
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
|
Glosses
(rgloss)
|
07832741-n:
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
|
Glosses
(rgloss)
|
07836600-n:
a white sauce of fat, broth, and vegetables (used especially with braised meat)
|
Glosses
(rgloss)
|
07837912-n:
the seasoned but not thickened juices that drip from cooking meats; often a little water is added
|
Glosses
(rgloss)
|
07857959-n:
liver or meat or fowl finely minced or ground and variously seasoned
|
Glosses
(rgloss)
|
07862770-n:
a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
|
Glosses
(rgloss)
|
07863229-n:
leftover cabbage fried with cooked potatoes and sometimes meat
|
Glosses
(rgloss)
|
07863547-n:
tubular pasta filled with meat or cheese
|
Glosses
(rgloss)
|
07865196-n:
meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
|
Glosses
(rgloss)
|
07865911-n:
meat pie with filling of meat and vegetables
|
Glosses
(rgloss)
|
07866015-n:
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
|
Glosses
(rgloss)
|
07866151-n:
a dish of minced meat topped with mashed potatoes
|
Glosses
(rgloss)
|
07866277-n:
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
|
Glosses
(rgloss)
|
07866571-n:
omelet containing onions and celery and chopped meat or fish
|
Glosses
(rgloss)
|
07866723-n:
minced vegetables and meat wrapped in a pancake and fried
|
Glosses
(rgloss)
|
07867021-n:
tortilla with meat filling baked in tomato sauce seasoned with chili
|
Glosses
(rgloss)
|
07867883-n:
cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
|
Glosses
(rgloss)
|
07868508-n:
Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
|
Glosses
(rgloss)
|
07869391-n:
chopped meat mixed with potatoes and browned
|
Glosses
(rgloss)
|
07869775-n:
cubes of meat marinated and cooked on a skewer usually with vegetables
|
Glosses
(rgloss)
|
07870167-n:
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
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Glosses
(rgloss)
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07871436-n:
ground meat formed into a ball and fried or simmered in broth
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Glosses
(rgloss)
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07871588-n:
meat patties rolled in rice and simmered in a tomato sauce
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Glosses
(rgloss)
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07871810-n:
a baked loaf of ground meat
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Glosses
(rgloss)
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07871940-n:
pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
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Glosses
(rgloss)
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07873679-n:
pilaf made with bulgur wheat instead of rice and usually without meat
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Glosses
(rgloss)
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07875152-n:
deep-dish meat and vegetable pie or a meat stew with dumplings
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Glosses
(rgloss)
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07875560-n:
a dish consisting of a slice of meat that is rolled around a filling and cooked
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Glosses
(rgloss)
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07876893-n:
scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying
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Glosses
(rgloss)
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07878647-n:
parboiled green peppers stuffed usually with rice and meat and baked briefly
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Glosses
(rgloss)
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07879659-n:
corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
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Glosses
(rgloss)
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07879821-n:
a meat mixture covered with cornbread topping that resembles a Mexican dish
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Glosses
(rgloss)
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07937461-n:
a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
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Glosses
(rgloss)
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09214269-n:
a pit where wood or charcoal is burned to make a bed of hot coals suitable for barbecuing meat
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Glosses
(rgloss)
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09843200-n:
a cook who bastes roasting meat with melted fat or gravy
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Glosses
(rgloss)
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09884133-n:
a person who slaughters or dresses meat for market
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Glosses
(rgloss)
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09884391-n:
a retailer of meat
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Glosses
(rgloss)
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09985470-n:
someone who carves the meat
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Glosses
(rgloss)
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10467052-n:
a cook who preserves fruits or meat
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Glosses
(rgloss)
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10549165-n:
someone who uses salt to preserve meat or fish or other foods
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Glosses
(rgloss)
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10747119-n:
eater of fruits and grains and nuts; someone who eats no meat or fish or (often) any animal products
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Glosses
(rgloss)
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12867184-n:
erect annual herb with oval leaves and pink flowers; used to flavor e.g. meats or soups or salads; southeastern Europe and naturalized elsewhere
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Glosses
(rgloss)
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14128029-n:
infectious bacterial disease of human beings transmitted by contact with infected animals or infected meat or milk products; characterized by fever and headache
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Glosses
(rgloss)
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14185620-n:
intestinal infection by a species of parasitic tapeworm; usually the result of eating inadequately cooked meat or fish
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Glosses
(rgloss)
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14350536-n:
infestation by trichina larvae that are transmitted by eating inadequately cooked meat (especially pork); larvae migrate from the intestinal tract to the muscles where they become encysted
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Glosses
(rgloss)
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14606482-n:
an amino acid occurring in proteins; important in the nitrogen metabolism of plants; used in monosodium glutamate to enhance the flavor of meats
|
Glosses
(rgloss)
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14728724-n:
any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes
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Glosses
(rgloss)
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14879115-n:
a strong wrapping paper that resists penetration by blood or meat fluids
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Glosses
(rgloss)
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14973303-n:
a saturated fatty acid that is the major fat in meat and dairy products
|
Glosses
(rgloss)
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14973833-n:
a proteolytic enzyme obtained from the unripe papaya; used as a meat tenderizer
|
Glosses
(rgloss)
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15016123-n:
nitrite used to preserve and color food especially in meat and fish products; implicated in the formation of suspected carcinogens
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Glosses
(rgloss)
|
15068436-n:
a substance (as the plant enzyme papain) applied to meat to make it tender
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Glosses
(rgloss)
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15219022-n:
the 10th day of Dhu'l-Hijja; all Muslims attend a service in the mosques and those who are not pilgrims perform a ritual slaughter of a sheep (commemorating God's ransom of Abraham's son from sacrifice) and give at least a third of the meat to charity
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