Poultry, Egg and Meat Beef hams are made spongy by species of Rhodotorula red Bacillus Bacillus Pseudomonas Rhodotorula red Bacillus Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Both (a) and (b) Micrococci Pseudomonas Lactobacillus Both (a) and (b) Micrococci Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour musty or earthy flavors cabbage-water flavor fishy flavor hay odour musty or earthy flavors cabbage-water flavor fishy flavor 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 Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
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