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Poultry, Egg and Meat

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

Thamnidium
Cladosporium
Mucor
Rhizopus

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Poultry, Egg and Meat
Which of the following microorganism spoil poultry in polyethylene bags?

hetero-fermentative species
Alcaligenes
catalase negative bacteria
Pseudomonas-achromobacter

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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
hetero-fermentative species
Pseudomonas
catalase negative bacteria

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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

catalase negative bacteria
none of these
both (a) and (b)
hetero-fermentative species

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Poultry, Egg and Meat
The growth of Streptomyces on straw or elsewhere near the egg may produce

musty or earthy flavors
cabbage-water flavor
hay odour
fishy flavor

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Poultry, Egg and Meat
Which of the cause(s) has/have been suggested for the chill rings in sausage?

Oxidation
Excessive water
Production of organic acids or reducing substances by bacteria
All of these

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