Editing Tempeh (section)

=== Determining quality ===
Once tempeh is produced, it is divided into three categories based on its quality: good, unfinished, and inedible. Good tempeh includes [[bean]]s that are bound into a firm, compact cake by a dense, uniform, white [[mycelium]], which should permeate the entire cake; the beans should be barely visible. The odor of good tempeh should be pleasant, clean, subtly sweet or resemble the aroma of mushrooms. The entire tempeh should lift as a single, cohesive cake without crumbling when shaken gently. Unfinished tempeh has beans that are bound together loosely by a sparse white mycelium, hence it crumbles easily. Unfinished tempeh should be incubated longer unless it has been incubated more than eight hours past the recommended time. If it has been incubated for enough time and still remains unfinished, it should be discarded. Inedible tempeh has beans with foul odor, resembling strong ammonia or alcohol, indicating the development of undesirable [[bacteria]] due to excess moisture or overheating. Inedible tempeh cake is wet, slimy, and mushy with a collapsed structure. Its color is tan to brown and [[Mold (fungus)|mold]] develops in sparse patches.<ref name=":03"/>