a. Characteristics. The inspector should note a slight loss of normal color accompanied by a slightly old odor or storage odor.
b. Use of Cook Test. The development of this condition is normal and results from a long storage period under ideal conditions or a short period under less than ideal storage. A cook test will determine the extent of this condition. A cooked product with storage breakdown will lack the color, texture, odor, and flavor characteristics of a fresh product.
c. Inspector Action. If you find extensive storage breakdown, the accountable officer should be notified.
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