1. Study sanitary examination of sausages. Complete the text with the nouns from the box:Veterinary examination memo cothea meat cal inspection inspection shelf researches tests sausages requirements spices motaскь mold sanitarminis madtars made on raw materials, production, storage and realization of sausages. The main type of raw materials for... is raw Sausage... is raw meat recognized suitable for the food purposes according to Rules of veterinary sanitary inspection. It is prohibited to process contaminated ... with signs of slime and efflorescence, meat with unpleasant color, odor and consistence. meataInspection of sausages provides their quality and compliance to requirements to the existing standards by organoleptic and laboratoric (bacteriological and technochemical) researches. Each batch of sausages is exposed to organoleptic .. 10% of all quantity is examined. Samples are collected from a batch for further Good quality sausages have to meet the following...: the surface of long loafs has to be clean, without damages, spots, flows of minced meat, mold, slime. The cover is dry, strong, elastic, and tight around minced meat. White dry raid of... on a cover of raw smoked sausages which hasn't got through a cover into sausage forcemeat is allowed. Color of cut loafs is homogenous, corresponding to coloring of each type of sausages. Forcemeat is monolithic, without gray spots and evenly mixed with salted pork fat pieces. Salted pork fat is white color with a pink shade, edges are not melted off. Boiled sausages have to have a fragrant smell of..., taste pleasant, moderately salty without signs of mustiness, sourness, strange taste and smell. Half-smoked and smoked sausages have a fragrant... of smoke and spices.