Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes none of these Pseudomonas fluorescens both (a) and (b) Pseudomonas alcaligenes ANSWER DOWNLOAD EXAMIANS APP
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