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ode1
520
C. Bland Taste
D. Rancid Taste
General:
A. Meat separation
from bone
B. Bone color not
proper
Raw product not fresh.
@ Breading mixture incorrect
for product (spice content too
low).
0 Cooking temperature too high
(spice flavor lost).
Breading does not adhere to
product.
@ Shortening too old.
8 Non compatible products
cooked within the same
shortening.
Infrequent filtering.
Raw product not fresh.
Incorrect meat cut.
Overcooking.
Raw product contains too
much water.
Product not fresh.
Using frozen product (black
bone).
Improper processing of
product (black bone).
Product not thoroughly
cooked (red bone).
Use fresh raw products.
Use breading designed for
desired product.
@ Use correct temperature for
breading used.
@ Use correct dip and breading
and use correct procedure for
the product.
0 Replace shortening and follow
recbmmended care and use of
shortening.
@ Replace shortening.
* Use compatible products and
follow recommended care and
use of shortening.
0 Replace shortening and follow
recommended care and use of
shortening.
@ Use fresh product.
Use correct meat cutting
procedures.
Reduce cooking time.
Allow product to drain after
marinating.
Use fresh product.
Use fresh product.
Use proper processing
procedure for product.
Increase cooking time.
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