A. Explain the advantages and disadvantages on meat
processing
B. Write and explain the Meat Inspection Code of the
Philippines.
C. Give the different category of non-meat ingredients and
illustrate/draw by its sources.
D. What are the common chemical substances? Briefly
explain their functions and the usual common amount
as ingredients in different kind of meat processing.
E. Give the different category of non-meat ingredients and
illustrate/draw by its sources.
F. Write the different intervening factor that can affect the
meat industry.​