EXERCISES, LESSON 2
INSTRUCTIONS. The following exercises are to be answered by marking the lettered
response that best answers the question or best completes the incomplete statement or
by writing the answer in the space provided.
After you have completed all the exercises, turn to "Solutions to Exercises" at the
end of the exercises and check your answers. For each incorrect answer, reread the
material referenced after the answer.
Under storage conditions which foster a moist meat surface, spoilage is due to
gram-negative bacteria, especially _______________________ species.
The water activity of a product is an index of the availability of water for _______
_______________________ and _______________ ________________.
The main conditions of microbial spoilage in poultry are ________________ and
Slime is a descriptive term which describes the _______________ __________
of microbial cells on the ___________________ ______________ as the result
of extensive growth.
The development of gas in cured meats is usually due to _______________
__________________ bacteria and ____________________.
A ________________ test may have to be performed to evaluate the flavor of
meat and meat products since rancid flavors may not be evident at the low
temperatures at which meat and meat products are stored.
A brownish discoloration on the cut or outside surface of ham or sausage is often
associated with __________________________.