33.
The method of determining the fat content of raw meat products is called the
.
34.
This method utilizes the
for Ground Beef.
35.
This machine is manufactured by the
Manufacturing Company.
36.
The temperature of the heating element should be checked
a week.
37.
A minimum temperature of
F should be obtained.
38.
The time required to extract the fat from the sample is:
a.
5 minutes.
b.
10 minutes.
c.
15 minutes.
d.
20 minutes.
39.
The meat sample has a
appearance at the end of the test period.
40.
The sample size is
container.
inch in diameter.
41.
The sample is ground through a plate having holes
42.
The temperature of all sample units should not be less than
F. nor
more than
F. at the time of testing.
MD0710
4-21