Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these Micrococcus or Bacillus species Molds or yeasts Pseudomonas fluorescens All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) homogenate extract volume (HEV) None of these agar Plate Count (APC) extract Release Volume (ERV) homogenate extract volume (HEV) None of these agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta Both (a) and (b) none of these Lactobacilli B. thermosphacta Both (a) and (b) none of these Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
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