Evaluation of flavor and odor shall take place after the sample has been cooked by any of the procedures given below. Cooking times vary according to size of sample and the equipment used. If determining cooking time, cook extra sample using a temperature measuring device to determine internal temperature. Wrap a minimum of 12 ounces of sample in aluminum foil and distribute evenly on flat cookie sheet or shallow flat pan. Wrap a minimum of 12 ounces of sample in aluminum foil and place on wire rack suspended over boiling water in a covered container.
Deteriorative color refers to discoloration from the normal characteristics of the material used.
Deterioration can be due to yellowing of fatty material, to browning of blood pigments, or other changes. Only one deviation from each dimension may be assessed. Two readings for length, three readings for width, and four readings for thickness will be measured. Only underweight deviations are assessed. For each edge angle, three readings will be made and at least two readings must be acceptable for the whole edge angle to be acceptable.