Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus Rhodotorula red Bacillus Pseudomonas Bacillus Rhodotorula red Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli Both (a) and (b) B. thermosphacta none of these Lactobacilli Both (a) and (b) B. thermosphacta none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Micrococci molds Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
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