Label each of the compounds below with its color. Such colors may be seen in
cured red meat.
a. Myoglobin ___________________ __________________.
b. Nitrosomyoglobin ______________________ _______________.
d. Nitrosohemochrome ________________ ____________ _________.
The odor of ammonia is readily absorbed into the ___________ ___________ of
a meat product.
Carcasses of cattle displaying lesions of Cysticercus bovis should be _________
if the infestation is extensive.
Pork measles is due to the cystic form of __________ _______________, which
is the pork tapeworm of man.
Man becomes infected with trichinosis by eating the larval stage of ___________
____________________ in _________________or __________________pork
Oxidative rancidity in meat and meat products considered a potential health
hazard because of the formation of ______________________which has been
reported to be _________________________.
The foods involved in Clostridium perfringens foodborne illness outbreaks are
most commonly meat and meat products which have been ___________ and left
at warm temperatures for ___________________________.