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      Question

      The technique first described to determine the incipient

      spoilage in meat was:
      A Homogenate Extract Volume (HEV) Correct Answer Incorrect Answer
      B Agar Plate Count (APC) Correct Answer Incorrect Answer
      C Extract Release Volume (ERV) Correct Answer Incorrect Answer
      D None of the above Correct Answer Incorrect Answer

      Solution

      ERV measures fluid release from meat tissue, indicating spoilage onset. 

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