Answer:

chiken

1.pinkish color

2.Avoid bruising or tears in the chicken

3.plump

4.appearance

5.textur

pork

1.Pork color can be described as pale (P), red (R) or dark (D).

2.Color is important because it impacts consumers’ first impressions of the meat. Most consumers prefer pork that is reddish-pink colored (R), as 3.compared to pale (P) colored pork.

4.Pale-colored pork is more likely to turn gray or green during display in a grocery store.

5.making it even less appealing to consumers.

beef

1.EATING CHARACTERISTICS

2.SAFETY AND WHOLESOMENESS

3.USDA YIELD GRADING

4.USDA QUALITY GRADING

5.A beef quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor).

Explanation:

Hope it helps brainliest po