25.
In which of the following is the inspector more likely to find cabbage odor?
a. Sausages.
b. Vacuum packaged meat (fresh)
c.
Fresh red meats.
d. Vacuum packaged meat (cured).
e. Ham or bacon.
26.
In which of the following is the inspector more likely to find gassiness and bone
and meat sours?
a. Ham.
b. Bacon.
c.
Poultry.
d. Sausages.
e. Fresh red meats.
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MD0723
2-20