Inspection of Cooked, Cured, and/or Smoked
Paragraphs 6-1 through 6-25.
After completing this lesson you should be able to:
Identify several curing agents and methods of
Identify methods of smoking meat.
Identify classes and categories of sausages,
types of sausage casings, and ingredients of
Identify external and internal sausage defects.
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.