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Poultry, Egg and Meat

Poultry, Egg and Meat
Black spot in meat are produced mainly by

Thamnidium
Cladosporium
Rhizopus
Mucor

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

Both (a) and (b)
Lactobacilli
none of these
B. thermosphacta

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Poultry, Egg and Meat
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

Thamnidium
M. mucedo
T. elegans
Rhizopus

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Poultry, Egg and Meat
Colorless rots in eggs is caused by

both (a) and (b)
Pseudomonas alcaligenes
Pseudomonas fluorescens
none of these

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Poultry, Egg and Meat
Pink rots in eggs is caused by the strains of

Pseudomonas fluorescens
Pseudomonas
species of Micrococcus or Bacillus
None of these

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Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was

agar Plate Count (APC)
homogenate extract volume (HEV)
extract Release Volume (ERV)
None of these

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