3.
List four changes in texture that may be associated with microbial deterioration in
waterfoods.
a. _____________________________________
b. _____________________________________
c.
_____________________________________
d. _____________________________________
4.
If microbial spoilage is suspected, what will the response of the inspector be?
a. CAUTION. The inspector should NOT __________________________.
b. ACTION. The inspector should _________________________________ for
further examination of the product.
5.
List the four condition characteristics of fresh, stale, or putrid fish that apply to
fillets and steaks.
a. _____________________________________
b. _____________________________________
c.
_____________________________________
d. _____________________________________
6.
Honeycombing, as seen in canned tuna, is a deteriorative condition caused by
________ ______________ ______________ present prior to the canning of
the tuna. It is evidenced by ____________, ____________ ____________ in
the surface flesh, which may extend through two or more _______________. A
_____________ _______________ can also be detected.
MD0723
3-14