8.
Fading of cured meats may be due to insufficient ________________ in the cure
or exposure to _______________________.
9.
Greening of acid-cured meat products is due to __________ __________, which
is due to an excess of nitrite in the cure.
10.
Dilute solutions of hydrogen peroxide will cause a ___________ or ___________
of a cured meat surface.
11.
Bacterial greening of sausages is due to the following genera of microorganisms:
a. _____________________________________.
b. _____________________________________.
c.
_____________________________________.
12.
Green cores of bacterial origin are seen rather commonly in larger sausages. A
common microorganism associated with green cores in sausages is __________
______________________.
13.
Oxymyoglobin is due to the _________________________ of myoglobin.
14.
List the normal colors of the following fresh meat pigments:
a. Myoglobin --________________________________________.
b. Oxymyoglobin --_____________________________________.
c.
Metmyoglobin --_____________________________________.
MD0723
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