(d) Mold may grow when the product is contaminated. Size, color, and
appearance vary from thin, white, powdery growths to long, thin, hair-like growths,
greenish or white in color.
(e) Excessive frost is indicated by ice crystals on the product or in the
packaging and is a sign of improper storage temperatures.
(f)
Surface fat discoloration is an unacceptable condition.
1 The fat on grain-fed steers and heifers is firm, brittle, and
creamy white; that of grass-fed animals is soft, plastic, and yellow. Certain breeds of
dairy cattle and most scrub cattle have yellow fat, and, as the cattle get older, there is a
marked increase in the amount of yellow pigment (carotene) present. Almost any off-
color is possible on the surface of a beef carcass.
2 The type of feed the hog was fed influences the fat. The hogs
fed garbage, peanuts, acorns, and soybeans have a low quality, soft, oily, yellowish fat
with a low melting point. This fat is not resistant to finger pressure. Hogs fed corn and
other grains have a high quality fat that is hard, white, and resists bending and finger
pressure.
3 Lamb fat is lighter than mutton; as the sheep ages the fat
darkens.
(g) Discoloration of the flesh is an unacceptable condition. Frozen
meat is normally darker than fresh meat.
1 The color of beef normally ranges from a light, bright red to a
dark red. Almost any off-color is possible on the surface of a beef carcass.
Discoloration in portion-cut or processed beef is evidenced by, but not restricted to, an
intense dark red, green, black, purple, or dark brown color of the meat.
2 The color of pork ranges from a light pink or grayish-pink to light
red. A slight two-toned color is permissible in pork. Discoloration in pork is evidenced
by, but not restricted to, an intense dark red, green, black, purple, or dark brown color of
the meat.
3 The color of meat in lamb is pinkish. As the animal ages the
flesh darkens and is reddish in color. Discoloration in lamb is evidenced by, but not
restricted to, an intense dark red, green, black, purple, or dark brown color of the meat.
4 The color of veal differs depending on whether it is milk-fed or
grain-fed. Milk-fed veal is a whitish or grayish-pink and grain-fed veal is pink.
Discoloration in veal is evidenced by, but not restricted to, an intense dark red, green,
black, purple, or dark brown color of the meat.
MD0710
1-15
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