Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these species of Micrococcus or Bacillus Pseudomonas Pseudomonas fluorescens None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus M. mucedo T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) 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 hetero-fermentative species catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species catalase negative bacteria 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? Both (a) and (b) Pseudomonas Leuconostoc Lactobacillus Both (a) and (b) Pseudomonas Leuconostoc Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
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