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Protein Vocab

Across
The two thick twisted strands of albumen anchoring the yolk in the center of the egg
Small white flecks of fat
Meat with added flavor and preservatives
Changing from a liquid to a semisolid
Protein material that binds muscle together into bundles
Protein-rich tissue made from long thin cells grouped together in bundles
Round yellow portion of the egg
The tough, elastic, yellowish connective tissue found in ligaments and blood vessels
Birds that have access to the outdoors
Down
The lengthwise direction of muscle
A pocket of air in the egg shell
Thick liquid also known as the egg white
Any bird raised for food
Raised without chemicals that are harmful to you or the environment
Processed slices of cold meat and poultry
A substance that holds together two liquids that would not normally mix
Thin, white, transparent connective tissue in tendons between muscles
The edible muscle of animals