| Term | Definition |
|---|---|
| Easter Nola | A dry sausage of Italian origin; coarsely chopped pork; mildly seasoned; spices include black peppers and garlic.
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| Emulsified Sausage | Cooked sausage whose meat has been finely chopped, such as bologna, frankfurter, or mortadella In most cases, they are smoked and cooked with moist heat
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| Encapsulated Citric Acid | Speeds drying time and adds flavor. Use to make dry, shelf stable sausage.
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| Enhanced | Term describing meat pumped with added water, flavorings, preservatives, and or salt Labels of enhance products made also used the terms: basted, pre-basted, injected, or marinated
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| Entrecote | (French) A rib-eye steak
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| Escalope | (French) A thin, boneless piece of meat that is uniform in its thickness and cut from a larger piece; a cutlet
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| Eye Of Round Roast | A roast made from the bovine semitendinosus muscle, common called the eye of round (IMPS 171C)
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