Flesh meat

Related to Flesh meat: Fresh Meat
animal food.

See also: Flesh

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive ?
But it turned out that survival rate (%) of rice-field crabs was significantly higher for formulated feed diet than fish flesh meat alone.
Other pearls of wisdom include: Do not take flesh meat George > more than once a day Boil milk before using | Apples are the most wholesome fruit; they should be used freely, both raw and cooked When you come in tired, rest a few minutes before taking a meal Breathe through the nostrils with the mouth closed, especially at night If possible cultivate your garden with the help of your own family.
Not to mention the sprawling marketplace with its exclusive offerings of imported dried pastas, tomato sauces, olive oils, vinegars, jams and honey available nowhere else in the US, along with flesh meat, seafood and vegetables from the best local providers.
The growing market for self-service flesh meat in Eastern Europe has been reflected in increased demand for MAP meat tray solutions from RPC.
Sardine mince flesh production is a relatively simple process in which muscle is separated from bones yielding a dark flesh meat. The process of producing mince flesh combines muscle components such as lipids, sarcoplasmic proteins, and digestive enzymes, inorganic salts, and low molecular weight organic substances that induce myofibrillar protein denaturation.
To that end, it's imperative that flesh meat suppliers "look at retailers' strategies and insights about their shoppers' specific needs," she says, to properly recommend an individualized solution to best meet those consumers' changing demands.
She called the regulation--which requires producers or sellers of flesh meat and vegetable products to trace the entire lineage of those products--"rife with problems" and too burdensome for companies like the Springdale meat producer.
One glaring absence is on packages of flesh meat, one of the biggest sources of saturated fat in the American diet.
And it was drug stores that attained the largest percentage gains in dollar sales of such seemingly unlikely departments as flesh meat, deli and dairy.
Every item in the Rfresh range is capable of preserving flesh meat, fish and poultry for up to 10 days in a conventional chilled distribution system.
The pace of change and the level of competition may have grown increasingly fierce in recent years, but two highly significant constants remain: quality-minded grocers continue to use their meat departments as an integral part of their images and brands, and most shoppers still buy their flesh meat products at their local supermarkets.
In addition, assortments have been expanded in the flesh meat and seafood, produce, frozen food, general merchandise, health and beauty aids, and wine and spirits departments.