34.
Cryovac is a ________________________ method.
35.
If you observe an inactive site of cattle grubs, it is termed:
a.
A sore.
b.
A bruise.
c.
A scar.
d.
Spotter beef.
36.
The condition that results in low eating quality pork though the meat is wholesome
is called
.
37.
Match each term in Column I to its definition in Column II.
COLUMN I
COLUMN II
(1)
Discoloration
a. A gluey, sticky feeling evident
on the surface of the carcass.
(2)
Stickiness
b. Any off-color not normal to the
(3)
Fired beef
product.
(4)
Off-odor
c. Rancid or sour smell.
d. Red streaks on the external
surface of the dressed carcass.
Cuts and scores that are less than ___
inches in length and
___
inches
38.
in depth are not usually considered as defects.
39.
_____
______
is evidenced by abnormal color that may range
from white to amber in affected areas.
40.
_____
are an indicator that a product has been improperly
stored.
MD0710
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