Which sensation of taste is a warning sign that the food may be poisonous to eat?
A. sweet
B. sour
C. bitter
D. unami
Question 2
During rigor, a chemical change in color may take place resulting in dark cutting meat. The change is related to
(1) amount of glycogen in the muscle at slaughter, (2) high lactic acid production, (3) rapid drop in pH, (4) temperature at which the meat is held, (5) 1 and 4