Which of the following best describes the condition of meat spots?

The classification of meat spots as a Category 3 infraction indicates a specific level of concern with regard to safety and quality grading standards for meat products. A Category 3 infraction typically refers to defects that may not pose an immediate risk to human health but indicate a failure to meet quality inspections and standards, ultimately affecting the marketability of the product.

In the context of meat inspection, meat spots could arise from various conditions including contamination or the presence of extraneous materials during processing. Even though these issues may not be hazardous, they signify a lapse in quality control and can lead to consumer dissatisfaction. Thus, categorizing them as a Category 3 infraction reflects an acknowledgment of their impact on the product's integrity and the necessity of maintaining high standards in meat production.

This classification supports the established regulatory framework aimed at ensuring consistent quality in food safety, ultimately safeguarding consumer interests while allowing for corrective actions to improve processing practices.