42.
Which of the following external sausage defects can be caused by touchers or low
temperature in the cooler?
a. Lack of firmness.
b. Improper degree of shriveling.
c.
Split casing.
d. Light external color.
43.
Which of the following internal sausage defects can be caused by improper
grinding, chopping, or mixing?
a. Poor distribution of ingredients.
b. Improper consistency.
c.
Gray center.
d. Dark internal color.
44.
Jelly pockets may be prevented by excluding water from casings prior to fill.
a. True.
b. False.
45.
Which of the following internal sausage defects can be caused by poor quality
meat, overheating during grinding and chopping, or poor refrigeration?
a. Fat pockets.
b. Improper consistency.
c.
Water pockets.
d. Poor binding qualities.
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MD0710
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