Select the period of time required to destroy the parasite Trichinella spiralis, which
is found in pork products. There is a 24-inch layer of product. Quick and
continuous freezing is employed at a temperature of -10 F.
a. 10 days.
b. 12 days.
d. 30 days.
The meat with the best binding quality is:
a. Chilled bull meat.
b. Hot cow meat.
Fresh lean pork trimmings.
d. Chilled cow meat.
The principal contribution of pork to sausage is:
a. The binding quality.
b. Its flavor and tenderness.
Extension of shelf life.
d. The coloring of the finished product.