SOLUTIONS TO EXERCISES, LESSON 3
1.
Color changes. Red, pink, chocolate brown, yellowish green, black, or brown.
(para 3-2d)
2.
Odor changes. Wet dog, wet hair, dishraggy, fruity, hydrogen sulfide, ammonia,
yeasty, sweet, brine-like, fecal, milky, soapy, putrid, sour, musty, or muddy.
(para 3-2e)
3.
Changes in texture. Jellylike, turbid, honeycombed, soft, bubbly, foamy, or slimy.
(para 3-2f)
4.
a. taste the product.
b. contact the veterinary officer.
(para 3-2c)
5.
Appearance
Odor
Flesh
Blood (figure 3-1)
6.
Honeycombing is a deteriorative condition caused by gas-forming bacteria present
prior to canning of the tuna. It is evidenced by small, pitted holes in the surface
flesh, which may extend through two or more layers. A sharp taste can also be
detected. (para 3-2i)
7.
Green-gilled oysters result from the accumulation in the gills and mantle of a
bluish or greenish pigment derived from certain types of diatoms. (para 3-2k)
8.
d
(para 3-2l)
9.
c
(para 3-2k)
10.
a
(figure 3-1)
11.
b
(figure 3-1)
12.
d
(figure 3-1)
13.
c
(figure 3-1)
14.
d
(figure 3-1)
15.
b
(para 3-2h)
16.
c
(figure 3-2)
MD0723
3-22