Solutions To Exercises Lesson

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.

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)

1 0.

a

(figure 3-1)

11.

b

(figure 3-1)

1 2.

d

(figure 3-1)

1 3.

c

(figure 3-1)

1 4.

d

(figure 3-1)

1 5.

b

(para 3-2h)

1 6.

c

(figure 3-2)

19. Watermarking is a physiological change particular to salmon. Two changes occur.

a. A skin color change (light pink-brown to dark red-brown) along with a thickening of the skin.

b. Mottling and color fading of the flesh. (para 3-4)

20.

c

(para 3-6c)

21 .

b

(para 3-6b)

22.

d

(para 3-8c)

23.

c

(para 3-8d)

24.

d

(para 3-8e(3))

25.

e

(para 3-8d(2))

26.

d

(para 3-9a)

27.

b

(para 3-9d)

28.

b

(para 3-10b)

29.

a

(para 3-10c)

30.

c

(para 3-14a(1))

31 .

d

(para 3-14a(2))

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